Leek, ham and apple barley ‘risotto’
- 100g pearl barley, rinsed
- 1 ltr hot chicken stock (made using 1 low-salt stock pot or cube)
- 15g unsalted butter
- 2 small leeks (or 1 large), trimmed and finely sliced
- 2 garlic cloves, crushed
- 80g shredded ham hock
- 1 small apple, cored and cut into small dice or fine matchsticks
- ½ x 20g pack fresh tarragon, chopped (or 1 tsp dried tarragon or sage), plus extra to serve (optional)
- 1½ tsp wholegrain mustard
- 25g extra mature cheddar or Parmesan, finely grated
Step by step
- Put the pearl barley and stock in a large saucepan and bubble over a medium heat for 22-25 minutes, stirring occasionally, until the pearl barley is tender and cooked through.
- Meanwhile, melt the butter in another pan and cook the leeks with a pinch of salt over a low heat, covered, for 10 minutes until soft. Stir in the garlic and cook for a further minute, then stir through most of the ham hock and set aside, covered.
- Once the barley is cooked, drain and return to the pan. Stir through the leek and ham mixture along with most of the apple, the herbs, mustard and half the cheese. Heat for a few minutes more, then season and divide between bowls. Serve topped with the remaining ham, apple, cheese and extra tarragon, if using.