This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)

Makes 2 servings

1 tsp olive oil

1 large leek, thinly sliced

1 garlic clove, finely chopped

150g pearl barley

2 carrots, cubed

1 tbsp Dijon mustard

500ml Chicken Stock

2 Chicken Breasts – chopped to bite size pieces

150g savoy cabbage, finely shredded

100g smoked bacon, chopped

Black pepper and salt for seasoning

1. Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
2. Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
3. Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
4. Serve. Yummy!