Lots of you are loving the winter menu at the Farm Shop Café – it's a bit more substantial than standard café fare of sandwiches and salads, and in particular we have had many comments about how good our home-made casseroles are. So we thought we'd reveal a few secrets and share a recipe with you here. Happy cooking.
50g pearl barley
2 sliced onions
1 scraped and sliced carrots
3 leeks chopped into chunks
1 peeled and chopped swede
1 small bundle of thyme leaves
1 bay leaf
900g waxy potatoes cut into big chunks
10 black peppercorns
Trim any fat off the meat, cut into big chunks and put into a deep pan with plenty of water. Bring it slowly to the boil and skim. Keep checking to make sure thee is enough water covering the ingredients. Add the pearl barley, carrots , onions and swede. Bring back to boil; add half a tsp of salt and the peppercorns; then the thyme and a bay leaf bundled with a string. Simmer for 20 mins. Taste for seasonings. Add the leeks then simmer for a further 5-10 mins.
Serve with a garnish of parsley, bread and Caerphilly cheese.