1 tbsp. olive oil
2 leeks, thickly sliced
2 garlic cloves, finely chopped
300 g. pearl barley
4 carrots, cubed
1 tbsp. Dijon mustard, plus extra to serve
1 l. chicken stock
300 g. Savoy cabbages, shredded
200 g. lean bacon joint, cooked, chopped into small pieces
1. Heat a large pan over a medium heat. Add the olive oil and cook the leeks for a few mins, then add the garlic and cook for just 1 min more.
2. Add the pearl barley, carrots and mustard, and then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally. Add the cabbage with the bacon, and cook for 5-10 mins until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.