Ingredients

• 1 Tbsp olive oil
• 1 red onion
• 2 leeks
• 500g butternut squash
• 175g pearl barley
• 1l chicken stock
• 390g chopped tomatoes
• 300g roast pork
• 200g broccoli
• 5g fresh sage (chopped)
• 3Tbsp wholegrain mustard

Method

1. Heat oil on low heat and cook the onions and leeks for 10 mins until soft
2. Add the butternut squash and cook for 5 further mins
3. Stir in pearl barley, chicken stock and chopped tomatoes and bring to boil. Once boiling, turn down the heat and simmer (covered) for 30 mins
4. Add the pork, broccoli and most of the chopped sage and cook until pork is piping hot
5. Stir in mustard and ground black pepper
6. Serve by adding remaining sage on top

 

Serves – 4

Prep – 15 min

Cooking Time – 50 mins