Thick-cut smoked ham and hearty pearl barley combine with fragrant herbs in this delicious, flavourful one-pot recipe. Serve with steamed greens for the perfect midweek meal to keep the winter chills at bay.
- Preheat the oven to gas 4, 180°C, fan 160°C. Put a large ovenproof casserole dish on the hob over a medium heat. Add the olive oil and onion, then cook, stirring, for 5 minutes, or until the onion is just beginning to soften. Stir in the carrots and fennel and cook for a further 5 minutes.
- Stir through the barley until coated in the oil and cooking juices, then add the tomatoes, bay leaves and stock cube with 850ml (1 1/2pt) water. Bring to the boil, skimming off any foam that bubbles to the surface. Stir well, then season with freshly cracked black pepper. Cover the casserole dish with a lid and transfer to the oven for 1 hour.
- Remove from the oven and give everything a good stir. Season to taste. Remove the bay leaves and discard. To serve, ladle the stew into 4 bowls and divide the ham between each. Scatter over the dill and finish with a dollop of mustard, if you like.
See more Stews, Pies and one-pot recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food Safety at Home video.