Recipe of the Week, Pearl Barley and Greens Broth

This is great comfort food, and brilliant for you, a really tasty way to get a fill of green leaves.  It’s also classic hungry gap food, using some of the new season leaves and some store cupboard or freezer ingredients.   Very good served with some sourdough, crusty bread to mop up those juices.  The vegetable stock is best if it’s home-made but if you are using a cube, try and make it an organic one.


  • 100g pearl barley
  • 200g frozen peas
  • 2 carrots, finely diced
  • 700ml vegetable stock
  • A large handful of greens (e.g. spinach, chard, kale, tat soi or pak choi, or a mix), remove large stalks and chop roughly
  • Tin of cannellini beans


Bring the vegetable stock to the boil in a large pan and add the pearl barley.  Reduce the heat to simmer for about 20-30 minutes until the pearl barley is cooked and tender.  Add the frozen peas, carrots and beans to the pan and bring back to the boil.  Pop in the greens and cook for another 2-3 minutes.  Serve immediately in to bowls.