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Ingredients

• 6 Toulouse sausages
• 1 ham hock
• 110 g smoked bacon, cut into strips
• 55 g pearl barley
• 3 carrots, chopped
• 2 onions, quartered
• 4 clove garlic, skin on
• 4 medium potatoes, cut into big chunks
• 2 leeks, coarsely shredded
• 1 red pepper, sliced
• 1 small Savoy cabbage, cut into quarters, core removed
• 1 tsp turmeric
• 2 tbsp vegetable bouillon
• 1 bouquet garni, (a bundle of thyme, sage, parsley and rosemary)
• black pepper

• olive oil croutons
• flat leaf parsley
• pesto

Description

Ham Hock, Toulouse Sausages And Assorted Vegetables Combine To Flavourful Effect In Mike Robinson's Hearty Pot-au-feu

UK TV