Serves: 4
Ingredients
- 4 pieces Small bunches, cherry tomatoes, on the vine
- Freshly ground black pepper
- 2 pieces Medium Butternut Squash, halved lengthways and deseeded
- 4 tsp Olive Oil
- 100 g Pearl Barley
- 900 ml Vegetable Stock
- 4 pieces Rashers of lean, smoked back bacon, chopped
- 1 pieces Onion, chopped
- 1 pieces Garlic Clove, crushed
- 2 tbsp Chopped fresh parley
- 100 g Caerphilly or Cheshire cheese, chopped
Method
1 Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Put the butternut squash into a roasting tin, cut sides up. Brush with 2 tsp olive oil. Roast for 35-40 minutes, until tender.
2 At the same time, simmer the pearl barley in the vegetable stock for 30-35 minutes, until swollen and tender.
3 Ten minutes before the pearl barley is cooked, heat the remaining oil in a frying pan and cook the bacon for a few minutes until crisp. Add the onion and garlic and cook for another 5-8 minutes. Drain the barley, then stir in the bacon mixture with the parsley and cheese. Season.
4 Remove the squash from the oven and fill with the barley mixture. Top with the cherry tomato bunches. Return to the oven for a further 8-10 minutes, then serve.
Cook’s tip: Try using cooked rice instead of barley – you’ll need 350g (12oz) cooked weight.
Further recipes can be found on our website at www.britishcheese.com
