Ingredients

• 3 tbsp extra virgin olive oil
• 1 small onion
• finely chopped
• 150g/5½oz pork mince
• 200g/7oz pearl barley
• 120g/4oz spinach
• roughly chopped
• ½ glass white wine
• 1 litre/1¾ pint vegetable stock
• handful of flatleaf parsley
• finely chopped
• salt and freshly ground black pepper

Directions

• Heat one tablespoon of the oil in a large saucepan
• add the onion and pork and cook
• stirring
• until the onion is soft and the pork browned.
• Stir in the pearl barley and spinach and cook for a couple of minutes.
• Add the white wine and allow to evaporate.
• Now gradually add the stock ladle by ladle
• waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked
• about 30 minutes.
• Remove from the heat
• mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately.