SAUSAGE AND PEARL BARLEY HOTPOT

TO MAKE 1 PORTION

2 sausages

½ an onion, roughly chopped ½ a carrot, roughly chopped Olive oil

A handful of pearl barley 1 chicken or vegetable stock cube

400ml water, plus extra if needed

A handful of frozen peas Leaves from 1 thyme sprig (optional)

1 potato, sliced

Salt and pepper

Preheat your oven to 180°C/fan 160°C/gas 4. Place the sausages on a baking tray and roast for about 25 minutes until golden brown.

Meanwhile, in a small flameproof casserole dish, fry the onion and carrot in a splash of olive oil over a medium heat for about 7 minutes. Add the pearl barley, stock cube and water and simmer for about 20 minutes, adding more water if needed. Once cooked and about the consistency of a stew, season to taste, then add the cooked sausages, along with the peas and thyme leaves, if using.

Top with the sliced potato.

Drizzle the potato slices with olive oil and season, then cook in the oven for about 20 minutes or until the potatoes are golden brown. Serve.