• 1 tbsp olive oil
  • 1 red onion, cut into wedges
  • 2 leeks, washed, trimmed and thickly sliced
  • 500 g butternut squash, peeled, deseeded and chopped into chunks
  • 175 g pearl barley
  • 1 litre hot chicken stock made with 1 chicken stock cube
  • 390 g carton chopped tomatoes
  • 300 g leftover roast pork, cut into cubes
  • 200 g broccoli, washed and broken into small florets
  • 5 g fresh sage, leaves picked, washed and chopped
  • 3 tbsp wholegrain mustard


  1. 1

    Heat the oil in a large pan over a low heat. Add the onion and leeks and cook for 10 minutes, stirring occasionally.

  2. 2

    Add the butternut squash and cook for a further 5 minutes, then stir in the pearl barley, chicken stock and chopped tomatoes. Bring to the boil, then turn down the heat to a simmer. Cover and cook for 30 minutes.

  3. 3

    Add the leftover pork, the broccoli and most of the chopped sage and cook for a further 5 minutes, until the pork is piping hot.

  4. 4

    Stir in the mustard and season with freshly ground black pepper. Garnish with the reserved chopped sage and serve.

Nutritional Details

Each serving provides
  • Energy 1587kj 379kcal 19%
  • Fat 14.8g 21%
  • Saturates 4.1g 21%
  • Sugars 13.6g 15%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 205kj/49kcal

Each serving provides

30.3g carbohydrate 7.1g fibre 27.6g protein

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