Pearl Barley, Vegetable and Bacon Broth

1 tbsp olive oil
¾ pound bacon-diced
2 leeks
2 carrots
2 cloves garlic
½ pound pearl barley
1 tbsp Dijon mustard
24 ounces chicken stock
1 tsp dried rosemary
1 tsp dried thyme
1 small cabbage
1. Put the oil in a large casserole dish/saucepan and put on a high heat. Add the bacon and cook until starting to crisp.
2. Add the sliced leeks and carrots and turn down the heat. Cook for 3 minutes, stirring often to make sure it doesn’t stick.
3. Add the chopped garlic and cook for a further 30 seconds. Add the pearl barley and mustard, stir. Let it simmer for a few seconds, then add the stock, rosemary, thyme and a little salt and pepper. Stir well, cover, and cook for another 10-15 minutes.
4. Taste the broth – add a little more seasoning or mustard if it needs and extra kick, then add the thinly sliced cabbage. Put the lid back on and cook for 5 more minutes. Enjoy!

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