Juniper berries give this dish a distinctive flavour. The beef is slowly simmered until meltingly tender, while nourishing pot barley soaks up some of the juices and thickens the rich gravy to make a hearty casserole. Serve with mashed potatoes and a green vegetable such as French beans or spring greens.
More of a stew than a soup – a big bowl of this sustaining, meaty broth is guaranteed to keep you going until the next meal.
A simple, hearty and tasty vegetarian dish. Good as a light main, side, or wrapped in a flour tortilla with cheese. I always make a double batch and freeze some.
Barley is a much under-rated and seldom used grain, which is a great shame since it has a pleasing flavour and texture as well as being a good source of fibre. Here is it cooked with a medley of vegetables in a lemon and thyme stock. The addition of cooked chicken turns the dish into a great main course.
This colourful dish contains chunks of tender chicken breast, first roasted with aubergine, courgettes and red pepper, then baked in a herby tomato and olive sauce with a crumbly oat crust.
A wholesome meal-in-a-bowl, this soup is similar to Scotch broth, but made with lean diced rabbit rather than lamb. Aromatic tarragon and a mixture of vegetables give the soup a fabulous flavour, and an accompaniment of Scottish-style oatcakes brings a contrasting texture to complete the meal.
Why not try something different? Here, ready-made pesto is spread on a savoury polenta base, then topped with melt-in-the-mouth mozzarella, juicy plum tomatoes and crunchy pine nuts.