I grew up with pearl barley in the usual Irish stews and soups and I love using it at home in dishes like this. The addition of the pea and mint puree also adds great flavour. Shauna Froydenlund is joint chef patron at Marcus restaurant in London and twice represented Northern Ireland on Great British Menu. 7 Add the finely chopped onion and grated garlic, season well with fine salt and cook until the onion is soft. 8 Slowly add the vegetable stock using a ladle, adding more every time the liquid absorbs.

Source: The Irish Times July 15, 2020 06:00 UTC