Prep time:

Cooking time:

Total time:

Serves: 4

250g Smoked Bacon

350g Butternut Squash, diced

2 Medium Onions, finely diced

300g Pearl Barley

1ltr Vegetable Stock

2 Garlic Cloves

Chopped Parsley

A few gratings of Nutmeg

Salt and Pepper

20g Butter

2 Dessertspoons of Olive Oil or Rapeseed Oil

50g Parmesan

Chef Nicci Gurr from Home Gurr’own uses produce from her own smallholding to create wholesome, tasty recipes ideal for the back to school rush

  1. Heat the butter and oil in a large saucepan over a medium-low heat. Add the onions and sweat gently, stirring, for about 10 minutes, until soft.
  2. Add the garlic, bacon and squash and stir for a couple of minutes.
  3. Add the pearl barley to the pan and stir. Make sure all the barley grains are well coated with butter and oil.
  4. Add the stock and stir occasionally. It should take about 35 minutes for the pearl barley to cook to a tender texture with a hint of bite still in the grains. By this time the squash should be completely tender too.
  5. Stir in the chopped parsley and grated cheese. Add salt, plenty of black pepper and a few gratings of nutmeg.
  6. Top with more grated cheese and serve.

  • words:
  • pictures: David Merewether

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