A fast, flavorful way to fuel your body and use what you have This spinach power pot is everything a weeknight meal should be: quick, nourishing, and unbelievably satisfying. It’s a one-pan wonder ...

Pearl barley forms the base of the filling ... Bring 6 cups of water and 1 teaspoon of the salt to a boil in a large pot.

Cook the barley in a pot of boiling salted water over a medium heat for around 20 minutes until cooked through but still with a little bite. Drain and leave aside while you prepare the rest of the ...

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 ...

Next, add the pearl barley and stir everything around the pan ... Heat the stock in a small pot and keep at a steady low simmer. In a large frying pan, heat the butter and oil over a medium ...

Hogget is simply meat from a sheep between one and two years old – it’s incredibly flavoursome and makes a delicious pot-roast ... Rinse the pearl barley in a sieve under cold water then ...

Add the chicken pieces to the pot and fry them until they are light ... 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 ...

In this recipe, the ancient grain pearl barley gets spiked with whisky and pairs beautifully with the flavour of smoked chicken. The warm salad combined with the crunch of sprouts, cucumber and ...

Is it better to cook barley before adding to soup? If you use pearl barley, which has had its husk and part of the outer bran layer removed, there is no need to pre-cook it. Cooking un-rinsed dry ...