Method
Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

1. Preheat the oven to 160°C (325°F, gas mark 3). Heat the oil in a large flameproof casserole, add the chops and brown them on both sides. Remove the chops and set aside.
2. Add the onion wedges and fry for about 5 minutes or until browned on all sides. Stir in the leeks, squash and turnips. Cover and sweat gently for 5 minutes.
3. Sprinkle in the pearl barley and cook, stirring, for 1 minute, then pour in the hot stock. Tuck the chops in with the vegetables, and add the bay leaves, thyme and seasoning to taste. Bring to the boil, then cover the casserole. Transfer to the oven and cook for 1 1/4 hours or until the meat and vegetables are very tender.
4. Remove the casserole from the oven and let stand for 10 minutes, to allow the barley to soak up more of the stock. Taste the stew for seasoning and serve hot, sprinkled with parsley.

Some more ideas

For extra piquancy, add a few dashes of Worcestershire sauce or a couple of crushed garlic cloves with the herbs in step 3. * Try diced carrots, swede or potatoes instead of the butternut squash and turnips. * Make the stew into a hearty soup. Brown 340 g (12 oz) trimmed and diced boneless lean leg of lamb in the oil. Remove from the pan. Add 2 chopped onions, 2 chopped leeks, 400 g (14 oz) diced swede and 200 g (7 oz) diced carrot. Sweat for 5 minutes, then stir in the pearl barley, 1.3 litres (2 1/4 pints) hot lamb or vegetable stock, 2 bay leaves and 1 tbsp chopped fresh thyme or 2 tbsp chopped parsley. Season, then cook in the oven for 1 1/4 hours or until the meat and vegetables are very tender.

Plus points

Pearl barley is low in fat and rich in starchy carbohydrate, and according to folklore it is a good food for potency and vigour. Roman gladiators ate barley to build up their strength, similar to the way today's athletes eat pasta the night before they compete. * Butternut squash is an excellent source of beta-carotene, which converts to vitamin A in the body. This vitamin is essential for good night vision. Butternut squash is also a good source of vitamin C and a useful source of vitamin E. All of these vitamins act as antioxidants, fighting against some cancers and preventing heart disease.

Each serving provides

A, B1, B6, B12, C, E, folate, niacin, zinc * iron, magnesium, potassium * B2, calcium