Pearl Barley and Walnut Stuffing

  • Preparation Time15 mins
  • Cooking Time50 mins
  • Serves8
  • DifficultyEasy
75g pearl barley, rinsed
450ml good, hot vegetable stock
15g butter, melted
½ small onion, peeled and finely chopped
1 small celery stick, finely chopped
30ml freshly chopped flat-leaf parsley or rosemary
50g walnuts, toasted and finely chopped
Salt and freshly milled black pepper

Cook the pearl barley in a large saucepan with stock for 45-50 minutes, or until soft. Drain and set aside to cool slightly.

Heat the butter in a large non-stick pan and cook the onion and celery for 2-3 minutes, or until soft and slightly coloured.

Add the remaining stuffing ingredients to the pan and mix well.

Using the stuffing in a rolled shoulder of lamb or crown roast.

Tip: Alternatively, transfer the stuffing mixture to a large rectangular ovenproof dish and bake for 20 minutes at Gas mark 4, 180°C, 350°F and serve as an accompaniment with roast beef or lamb.

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