Chicken, mushroom and barley stew

Method

1. Heat the oil in a casserole or heavy-based frying pan over a medium heat, then add the shallots, mushrooms and leeks. Fry gently for 5 minutes or until they start to colour. Add the pearl barley and toast it, stirring, for 3-4 minutes.
2. Pour in the chicken stock and 300ml cold water and simmer for 15 minutes. Add the chicken and simmer for 10-15 minutes until the veg, barley and chicken are cooked and tender. Stir in the kale, half the parsley and the lemon zest and juice. Simmer for 5 minutes more. Season to taste, then sprinkle with the rest of the parsley. Serve with crème fraîche, if you like.