Perfect for wintery evenings; this dish is warm, comforting and delicious! Curl up on the sofa and enjoy this hotpot-perfection.
ingredients
57g/2oz pearl barley
2 carrots, cut into thick slices
2 garlic cloves, crushed
1 bouquet garni (bay leaf, thyme and parsley)
1 litre/1¾pt stock made with Vecon
794g/1lb 12oz butternut squash, peeled, deseeded and cut into bite-sized pieces
salt and freshly ground black pepper
chopped thyme leave, to garnish
method
1.
Place the barley in a large saucepan, cover with water and bring to the boil. Cook for 45 minutes or until tender. Drain and return to the saucepan with the carrots, garlic, bouquet garni and stock. Bring to the boil, cover, reduce the heat to medium and simmer gently for 15-20 minutes.
2.
Add the butternut squash and continue to cook gently for 10-15 minutes.
Season well, discard the bouquet garni and serve immediately, garnished
with chopped thyme leaves.