Sausage, Winter Leek and Barley Stew

8x Sausages 

2x Can of Barley (this is less time consuming than cooking from dry)

2x Can white beans
1x Large bunch Winter Leeks (we are fortunate enough to have these from our roof garden, you can sub in Spring Onion) – cut into 3-inch batons

1x Onion, 2x Cloves of Garlic, 1x Carrot – diced

1l Veg Stock

1tsp each of dried Sage, Thyme and Rosemary (again, we have our rooftop to thank for this)

1x Large pan – it’s a 1 pan wonder

 

1.      Add a good splash of oil to your pan and set over a medium heat

2.      Brown the sausages off until they’re golden – don’t pierce them!

3.      Remove sausages from pan and set aside

4.      Add onion, garlic and carrot to pan and cook until soft

5.      Add dried herbs, barley and leeks/spring onion

6.      Once the green part of your leeks goes bright green and beautiful, add your stock

7.      Bring up to the boil and turn down to simmer

8.      Add white beans and sausages

9.      Cook for 30 minutes very low and slow

 

We serve this with rice, but would also be good with mash or cheese on toast…

For a veggie option, sub in cauliflower florets and tender stem broccoli at point 2. They can go in uncooked, get some colour and then add again at point 8 – cook until the brassicas have a little bite left.