Ingredients
- 2 slices dry cure bacon or 1 tbsp garlic/ olive/walnut oil
- 1 chopped medium onion or the equivalent in shallots
- 1 red pepper seeded and chopped
- 1 green pepper seeded and chopped
- 10 oz/250g pearl barley, pref organic
- 1 and a half pints/900ml preferred stock or half stock with half white wine or make up the liquid with soaking water from dried porcini, etc.
- 3 oz peas either defrosted (or lightly cooked if fresh)
- Sea salt
- Fresh black pepper
Description
The Template For This Recipe Was Taken From Heatherslaw Mill In North Northumberland, Whose Recipe Appeared In The Palace Green Cookbook, Locally Printed In Berwick.…
Nigella Lawson
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