Pumpkin and pearl barley
The first time I’ve ever cooked pearl barley (I hated it when I was a child) and I couldn’t be happier with the result. This recipe was very loosely based on the instructions on the side of the barley pack. Fry bacon lardons with a chopped onion till the onion starts to soften and go translucent. Add 100g of dried pearl barley, followed by 1.5 litres of vegetable stock. Season and simmer, stirring occasionally, for about an hour then add diced pumpkin (three quarters of onion squash in this case) and cook for about another 30 minutes until the squash is tender and the barley is soft but still has some bite. Stir in chopped parsley and grated parmesan. Check the seasoning and serve.