Ingredients

• 1 onion
• 1 clove of garlic
• a glug of oil
• a few sprigs of thyme
• 6 pork sausages
• a cup of pearl barley (200g)
• small glass of white wine
• jug of chicken stock (750ml)
• 1 courgette
• handful of fresh parsley
• a knob of butter

Recipe

peel and finely dice the onion and garlic.
place the onion in a hot pan with the oil and fry, with a lid on, for a few minutes.
strip the leaves off of the thyme, chop and then add to the pan with the garlic to cook for a minute.
slice the sausages and add to the pan and cook until they are golden brown.
throw in the pearl barley and coat in the oil.
splash in the white wine and let it reduce completely.
add the stock a ladle at a time, stirring occasionally and making sure the last lot of stock is absorbed before adding more, until the barley is almost cooked. This should take 30 minutes
cut the courgettes into a small dice.
stir in the courgettes and let it cook for the last 5 minutes.
chop the parsley and add to the pan.
season and add a knob of butter as you give it one final stir, then serve.


serves 4