Prep time:

Cooking time: 55 minutes

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

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.