Serves: 6, Calories: 471, Time: 1 hr 30 mins

Ingredients:

• 1 tbsp veg oil.  124
• 10 Butchers Choice Pork sausages or vegetarian sausages. 1220
• 1 large onion, chopped.  75
• 3 carrots (200g each), halved lengthways, cut into 1" chunks.  246
• 3 celery sticks, cut into 1" chunks.  15
• 2 bay leaves
• 2 tsp thyme
• 2 tsp garlic purée.  34
• 1 tsp mild chilli powder
• 400g tin chopped tomatoes.  100
• 1550ml veg stock (2 Knorr stock pots).  120
• 180g pearl barley.  648
• 1 lemon zested/1 tbsp lemon juice
• Salt and pepper to taste

Method:

1. In sauté pan; Fry sausages in oil for 10 mins until brown. Remove, set aside.
2. Cook onion, carrots, celery, bay and thyme in oil, for 7 mins, until softened.
3. Add garlic and chilli, cook for 2 mins.
4. Stir in tomatoes, stock, barley and zest.
5. Return sausages to pan. Boil. Lower heat.
6. Cover. Simmer for 1 hour, stir frequently.
7. Remove bay leaves. Season. Serve.

Calories = 2826

• 2826 / 6 = 471

Tip: Swap sausages for vegetarian sausages to make vegetarian.

Modified from Pearl Barley and Sausage Stew.