Tender sirloin and crispy bacon swim in a garlic red wine broth with chewy pearls of barley, sweet carrots, and earthy ...

Barley, as a staple, is anything but basic. The folklore Native to Ethiopia and Southeast Asia, barley has been cultivated ...

Add the stock or water and the pearl barley and bring to the boil. Turn the heat down to medium–low and allow to simmer gently for an hour, stirring every so often. Leave the contents of the pan ...

and cook until the barley toasts slightly, 2-3 minutes more. Return turkey to pot and add chicken stock. Bring soup to a boil, then reduce heat to low and cover pot. Simmer, stirring occasionally ...

Stir in the carrots and pearl barley. Continue cooking for a further ... Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or ...

Try a mix of mushrooms like portobello, shiitake, oyster, or cremini to bring out the best flavours in this dish.

Stir in the honey, mixed spice and then add the stock. Add the pearl barley to the saucepan and allow to bubble away for 15 minutes. Stir in the chopped tomato and allow to bubble away for another ...

Once the soup has thickened slightly ... Add the chicken and pearl barley then return to the boil. Reducing the heat once more and simmering for a further 20 minutes. In a small bowl whisk ...