This big pan of goodness will fill you with a warm glow and nourish you from the inside out. It’s packed full of goodness and costs just pennies to make. I freeze mine into portions to savour the flavours over the cold wet months ahead.
Serves: 6-8ppl
Ingredients
Method
1 tablespoons of olive oil
500g left over Turkey
150g Pearl barley
2 large carrot chopped into 1 cm chunks
2 celery sticks chopped fine
2 cloves of garlic crushed
1 large onion diced
3 pints of fresh hot Turkey Stock or chicken stock cubes
Handful of chopped fresh cabbage
Salt and black pepper
4 bay leaves
1 large sprigs of rosemary
Couple of sprigs of thyme
1 teaspoon black pepper
1 teaspoons salt
In a large saucepan heat the oil.
Gently sweat the onion for around 3 minutes until soft, then add the garlic for a further minute.
Add the carrots and celery and stir for another 3 more minutes before adding the Pearl barley, rosemary and bay and coating in the oil and juices for around 3 more minutes
Add the fresh Turkey stock or water and stock cubes, gently bring to the boil then turn down the heat to a gently simmer and cook for around 40 minutes - stir occasionally and check the stock levels as the Pearl Barley will absorb lots of moisture.
Add more liquid if required. Season to taste.
Then add the chopped Turkey and cabbage, cook for a further 5 minutes or so.
Ladle into bowls and serve with crusty fresh bread and lashings of butter.
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