Brussels Sprouts, Chorizo and Barley Hotpot
Ingredients
200g pearl barley
75g chorizo, cubed
1 onion, sliced
2 garlic cloves, crushed
¼ bunch thyme
½ tsp salt
1 tsp smoked paprika
2 tbsp tomato puree
1 tsp balsamic vinegar
1 tbsp soy sauce
500ml vegetable stock
200g brussels sprouts, halved
2 tbsp unsalted butter
Salt and black pepper
Directions
1. Put the pearl barley into a saucepan and cover with cold water. Simmer gently for around 20–25 minutes until al dente, then drain.
2. Meanwhile, heat a deep frying pan and add the chorizo. When the oil begins to seep out, add the onion, garlic, thyme and salt. Cook until the onion has lightly caramelised, then add the paprika, tomato puree, vinegar, soy sauce and stock and mix well.
3. Add the drained pearl barley and allow to simmer very gently.
4. Heat a large frying pan with the butter. When it's hot, add the sprouts and some seasoning and cook until lightly golden. Add to the pan of barley and cook until soft, then serve straight away.