25g pearl barley
500ml beef stock
1 parsnip, diced
1 carrot, diced
90g pack Cooks’ Ingredients Pulled Ham Hock
250g pouch Merchant Gourmet Beluga Lentils
1. Place the barley, stock and vegetables in a large saucepan. Bring to the boil, cover and simmer for 15 minutes.
2. Stir in the ham hock and lentils and cook for 5 minutes or until piping hot and the barley is tender, then serve.
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