Sausage, kale and barley stew

Easily adaptable for veggies or meat eaters, this comfort guaranteed recipe is by Kirsty Hale from Riverford Organic Farms.

Ingredients:

• 3 tbsp oil, for frying
• 8 sausages
• 2 red or white onions, sliced
• 2 carrots, peeled and diced
• 240g pearl barley, rinsed with cold water
• 2 sprigs rosemary, leaves finely chopped
• 1 litre chicken or veg stock
• Salt and black pepper
• 300g cavolo nero, leaves stripped from the stalks and roughly chopped

Method:

1. Heat 2 tbsp of oil in a large pan. Add the sausages and fry for 10-12 minutes, turning now and then, until nicely browned all over. Transfer the sausages to a plate and set aside.
2. Add another 1 tbsp of oil to the pan. Gently fry the onion and carrot for 5-6 minutes, stirring occasionally, until softened.
3. Add the barley, stir for a minute, then add the rosemary and stock. Season well with salt and black pepper. Simmer for 10 minutes, then return the sausages to the pan. Simmer for another 20 minutes.

Add the chopped kale and simmer for another 5-10 minutes, until wilted. Check the seasoning before serving.