Pearl barley, bacon and leek casserole

  • Serves 4
  • Takes 15 minutes to make and about 1 hour to cook
  • Easy
Pearl barley is an underrated ingredient but this recipe with bacon and leeks should put a stop to that. At around £2.20 a head to make, this is a cheap family dish that you'll want to make again.

Nutritional info per serving

  • Calories918kcals
  • Fat42.5g (21g saturated)
  • Protein37g
  • Carbohydrates106.9g (5.6g sugars)
  • Salt4.8g

No rating yet

Print article Save to my delicious


  • A knob of butter
  • 1 tbsp olive oil
  • 250g piece bacon or pork belly, cut into pieces, 2 leeks, thickly sliced
  • 2 garlic cloves, crushed
  • 300g pearl barley
  • 300g peeled and cubed butternut squash
  • 3 tbsp fresh thyme leaves
  • 1 litre chicken stock
  • 175g self-raising flour
  • 75g butter
  • 75g Cheddar, grated
  • 2 tbsp chopped fresh flatleaf parsley


  1. Heat a large pan over a medium heat. Add a good knob of butter and olive oil and fry the bacon or pork belly for 5 minutes, until golden.
  2. Add leeks and garlic cloves, and fry for a few minutes.
  3. Add pearl barley, butternut squash, fresh thyme leaves, and chicken stock. Season. Simmer for 25 minutes until the barley is nearly tender.
  4. In a bowl, mix self-raising flour with butter, Cheddar, chopped fresh flatleaf parsley, some seasoning and a splash of water until it forms a soft dough. Roll into walnut-size dumplings, add to the casserole and cook for a further 10-15 minutes. Serve immediately.
  • Pearl barley is really versatile so don’t just use it for stews and casseroles – use it instead of risotto rice or even just cooked in stock and cooled and stirred into salads.

From February 2009

Main Ingredients:

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader