Braised bacon with colcannon cakes
A bacon joint can stretch a long way. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup
Pearl barley, bacon & leek casserole
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 leeksthickly sliced
- 2 garlic clovesfinely chopped
- 300g pearl barleysoaked for 1 hr
- 4 carrotscubed
- 1 tbsp Dijon mustardplus extra to serve
- 1l chicken stock
- 300g Savoy cabbageshredded
- 200g lean baconjoint, cooked, chopped into small pieces
Nutrition: per serving
- kcal589
- fat15g
- saturates3g
- carbs73g
- sugars11g
- fibre8g
- protein43g
- salt0.8g
Method
step 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.
step 2
Add the pearl barley, carrots and mustard, 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.
