Pearl barley, bacon and leek casserole recipe By Lizzie Kamenetzky
INGREDIENTS
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A knob of butter
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1 tbsp olive oil
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250g piece bacon or pork belly, cut into pieces, 2 leeks, thickly sliced
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2 garlic cloves, crushed
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300g pearl barley
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300g peeled and cubed butternut squash
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3 tbsp fresh thyme leaves
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1 litre chicken stock
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175g self-raising flour
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75g butter
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75g Cheddar, grated
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2 tbsp chopped fresh flatleaf parsley
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