The first time I made this I wasn't actually Vegan but I've always been a lover of veg.

I am especially a lover of the Brussels Sprout which this dish contains.

This is a great dish for a cold evening and certainly lines the rib cage.

The stock that it forms is delicious and is great soaked up with some crusty bread (tip - if you want it more soup like you can use new potatoes - they don't thicken the sauce up as much).

Anyway - whether it's cold outside or not you should 100% make this, and soon.

Serves 4

Special Equipment - Casserole Pot

Ingredients:

100g pearl barley 

250g shallots 

300g Brussels sprouts 400g Maris Piper potatoes 

2 tbsp olive or rapeseed oil 

150g cooked, peeled chestnuts 

150ml medium-dry cider 

2 bay leaves, torn 

A couple of sprigs of thyme 

750ml hot veg stock 

Sea salt and black pepper 

Method:

Put the pearl barley into a bowl, cover with cold water and leave to soak while you prepare the veg. 

Peel the shallots or onions and, if they are larger than a walnut, cut them in half. 

Trim the stalk ends of the Brussels sprouts and remove any dirty or damaged outer leaves. 

Peel and trim the potatoes and cut them into 2–3cm chunks. 

Place the casserole pot over a medium heat and add the oil. 

When it’s hot, add the shallots, Brussels sprouts, potatoes, chestnuts and some salt and pepper. 

Fry for 15 minutes or more, stirring only occasionally, so that you get some nice golden brown colour on the veg. This really adds to the flavour of the dish. 

Meanwhile, drain the pearl barley or spelt in a sieve and rinse it well under the cold tap. 

When the veg are nicely coloured, add the cider to the dish and cook, stirring and scraping the bottom of the pan to deglaze it, for a couple of minutes, until the liquor has reduced to almost nothing. 

Add the rinsed pearl barley, throw in the bay leaves and thyme then pour in the hot stock. 

Stir well, bring to a simmer then turn the heat down low and cover the pan. Let the stew simmer for 35–40 minutes, until the barley is tender.

Taste and add more salt and pepper if needed.