Replace the usual rice with filling, storecupboard barley. Spicy Spanish sausage provides a rich flavour and vibrant colour

Replace the usual rice with filling, storecupboard barley. Spicy Spanish sausage provides a rich flavour and vibrant colour

Squash & barley salad with balsamic vinaigrette. A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet

Squash & barley salad with balsamic vinaigrette. A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet

Dublin Coddle w/Pearl Barley: Layer a large chopped onion, 6 slices thick streaky bacon rashers,  chopped/cooked, 8 browned sausages, 1 bay leaf, 100g pearl barley. Top with 800g waxy potatoes, in 1cm slices; pour over 500ml chicken stock. Cover, simmer 30 min. Remove lid, add s&p, knob butter; bake at 220˚C til browned. Add chopped parsley to servings. | Donal Skehan

Dublin Coddle w/Pearl Barley: Layer a large chopped onion, 6 slices thick streaky bacon rashers, chopped/cooked, 8 browned sausages, 1 bay leaf, 100g pearl barley. Top with 800g waxy potatoes, in 1cm slices; pour over 500ml chicken stock. Cover, simmer 30 min. Remove lid, add s&p, knob butter; bake at 220˚C til browned. Add chopped parsley to servings. | Donal Skehan

September sees the ripening and falling of cider apples. Here Debbie Major shares her traditionally British, cider-braised recipe.

September sees the ripening and falling of cider apples. Here Debbie Major shares her traditionally British, cider-braised recipe.

Hearty Winter Vegetable Soup is packed full of winter vegetables and pearl barley, providing a fantastic vegan meal for a cold winter's night.

Hearty Winter Vegetable Soup is packed full of winter vegetables and pearl barley, providing a fantastic vegan meal for a cold winter's night.

Barley, tomato and garlic risotto: eat it as it comes, or use it to stuff courgettes. Yum. Photograph: Colin Campbell for the Guardian

Barley, tomato and garlic risotto: eat it as it comes, or use it to stuff courgettes. Yum. Photograph: Colin Campbell for the Guardian

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