ST PATRICK’S SPECIAL, INCLUDING NEVEN MAGUIRE’S TRADITIONAL RECIPES

PEARL BARLEY RISOTTO WITH BACON AND CABBAGE

Preparation time 15 minutes Cooking time 1 hour

Loads of veg

This dish uses pearl barley instead of rice for an interesting nutty texture. It’s much cheaper than traditional risotto rice and has the added bonus of being extremely good for you too. I’ve used a leftover bacon joint here, but you could also use a couple packets of ham chunks.

Heat a large pan over a medium heat. Add the oil and butter, then add the onion, carrots, leeks and celery and sauté for 6–8 minutes, until softened. Stir in the garlic and thyme and cook for another 2–3 minutes, until fragrant.

Stir in the pearl barely and cook for 1 minute, until well combined. Pour in the hot stock, add the mustard and season to taste with a little salt and plenty of pepper. Bring to a simmer, then reduce the heat to low and cook for 35 minutes, stirring occasionally.

Add the cabbage and the bacon or ham and cook for another 5 minutes, until the cabbage is wilted and tender and the bacon is nicely warmed through. Divide between plates and serve with a dollop of mustard on the side if liked.

1 tbsp rapeseed oil 15g (½oz) butter 1 onion, diced

4 large carrots, diced

2 leeks, trimmed and sliced 2 celery sticks, diced

2 garlic cloves, finely chopped 1 tsp dried thyme 400g (14oz) pearl barley

1.5 litres (2½ pints) hot chicken stock (from a cube is fine)

1 heaped tbsp Dijon mustard, plus extra to serve

1 Savoy cabbage, cored and shredded

200g (7oz) cooked lean bacon joint or ham, chopped into small pieces

sea salt and freshly ground black pepper