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Pottage

The everyday thick pot stew of the British kitchen: pearl barley and split peas simmered slowly with onion, leek, carrot and kale in a good stock until the whole thing falls into a spoonable, comforting mass.

Mains8g+ fibre
75 min15 prep · 60 cookEasy551 kcalper serving
Pottage

Instructions

  1. The night before, put 30 g of dried split peas in a bowl, cover generously with cold water and leave to soak for at least 8 hours. Drain and rinse well before cooking.
  2. Melt 15 g of butter in a heavy saucepan or small casserole over medium-low heat. Add 80 g of finely chopped onion, 60 g of sliced leek and 70 g of diced carrot with a pinch of salt and sweat gently for 8 minutes, stirring, until softened and glossy but not coloured.
  3. Stir in 40 g of pearl barley and the drained split peas and turn them in the buttery vegetables for 1 minute so every grain is coated.

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Per serving

551kcal
21gprotein
89gcarbs
15gfat
16gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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