Stuffing Stew.

Yesterday morning the house inadvertantly smelled like Christmas as I decided my one mission for the day was to use up some of the store cupboard stuff to make a soupy stew for the quick meals for the next few weeks whilst J went to the Allotment Society AGM.

So pearl barley from the store cupboard has joined leeks and parsnips from the freezer, and lots of sage and thyme to make a soupy stew that I think will work on it's own or with a veggie sausage or similar as a more substantial meal.

Just be aware that my post-chemo taste-buds seem to only be responding to super-herby flavours at the moment that you might need a bit less flavouring than me if you play with this one but trust me it makes the house smell glorious.

Leek, Parsnip and Barley stew

• c. 1 tablespoon oil
• c. 250g leeks
• c. 250g part-boiled parsnips
• c, 100g pearl barley
• 3 tablespoons dried sage
• 2 tablespoons stock powder
• 2 tablespoons onion powder
• 1 teaspoon dried thyme
• black pepper to taste
• c. 2 litres of boiling water

In large saucepan - makes at least 5 portions

• Put oil parsnips and leeks and lightly fry until the veg softens and takes on a little bit of colour.
• Add herbs, stock and enough water to cover to about 2 cms below the pan rim, bring to the boil.
• Add the barley and simmer for c. 30mins. The barley will absorb the water so you need to keep a bit of an eye on it to make sure it doesn't catch. Top the pan back up with boiling stock to same level as previous and simmer until barley soft.
• The final result is a thick brothy type soup that looks a bit beige but tastes great. I might add some peas or something else with a bit of colour to it when I warm up the portions.

All ready for freezing