Courgette, Tomato & Barley One Pot Recipe

Ingredients

2 red onions
2 garlic cloves
1 chilli
A handful of rosemary
2 courgettes
400g vine tomatoes
2 tsp Italian herb mix
A pinch of cayenne pepper
330ml cherry tomato passata
400g pearl barley
1 vegetable stock cube
100g baby leaf spinach
1 lemon

Prep: 20 mins | Cook: 1 hr 5 mins

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Method

1. Peel and finely slice the red onions. Peel and finely chop the garlic. Halve the chilli and scrape out the seeds and white pith if you prefer milder heat, then finely chop it. Pick the rosemary leaves off their stalks and finely chop them. Meanwhile, trim the courgettes and chop them into bite-sized chunks. Roughly chop the tomatoes.

2. Pour 2 tbsp olive oil into a large pan and warm over a medium heat. Add the onions, garlic, chilli and rosemary. Sprinkle in 2 tsp Italian herb mix and a pinch of cayenne pepper (it’s hot so use as much or as little as needed). Season with a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till glossy.

3. Add the courgettes to the pan and cook for 10 mins, stirring every so often, till the veg are tender. Fill and boil your kettle.

4. Add the tomatoes to the pan. Pour in the cherry tomato passata and 400g pearl barley. Top up the pan with 1¼ ltrs hot water. Crumble in the stock cube and stir well. Bring to the boil, then reduce to a simmer. Cover with a lid and cook for 40 mins, stirring now and then. If it seems a bit dry, add a splash more water and turn the heat down a little.

5. Stir the baby leaf spinach into the stew to wilt it. Grate in the lemon zest and squeeze in the juice from half. Taste and add more salt, pepper or lemon juice, if you think it needs it. Ladle the stew into warm bowls and serve.

6. Love Your Leftovers
The hot pot will keep for 3 days in the fridge, or you can freeze it for up to 3 months. Divide into individual portions, cool and then freeze in a freezerproof tub. Defrost completely and reheat till the stew is piping hot, adding an extra splash of stock or water if you need to.