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Ingredients: (serve 6)

•    large splash of olive oil
•    4 onions onions, finely chopped
•    6 garlic cloves, crushed
•    a pinch of chilli flakes
•    400 gram tin of chopped tomatoes, canned
•    60 millilitres white wine vinegar
•    5 carrots, chopped
•    3 celery sticks, chopped
•    300 grams chestnut mushrooms, chopped
•    1.5 litres water
•    1 teaspoon salt
•    1 tablespoon cracked black pepper
•    400 grams pearl barley
•    300 grams canned cannellini beans, drained and rinsed
•    100 grams baby spinach
•    200 grams parmesan shavings
 

Method:
1.    Pre-heat the oven to 180C.
2.    Heat a large splash of olive oil in a large high-sided pan, gently fry the onions, garlic, chilli flakes, chopped tomatoes and white wine vinegar.
3.    Cook for 7 minutes, stirring often until tomatoes are caramelized and deep red.
4.    Add the carrots, celery, and mushrooms to the pan, cook for a further 8 minutes until browned.
5.    Pour in the water, season with salt and pepper, allow to simmer for 15 minutes.
6.    Dry roast the pearl barley in the oven for 8 minutes.
7.    Remove from the oven and cook in boiling water for 15 minutes.
8.    Stir the cannellini beans, spinach and pearl barley through the sauce.

To serve: Finish with parmesan shavings.

Recipe created for #FoodSavvy Norfolk & Suffolk