Packed with goodness, this freeze-ahead one-pot is quick to prepare and counts towards your five-a-day
Prep:10 mins
Serves 8
850ml low-salt chicken or vegetable stock100g pearl barley750g new potato, sliced½ spring green cabbage, shredded140g frozen broad or soya beans100g frozen pea250g broccoli florets200g tub crème fraîchesmall bunch dill, snippedzest 1 lemon, plus squeeze of juice600g cooked, peeled prawn
STEP 1Bring the stock to a simmer in a large frying pan or shallow casserole covered with a lid. Add the pearl barley, cover and cook for 10 mins. Then add the potatoes and cook covered for 12-15 mins until tender.STEP 2Remove the lid, increase the heat and bubble the stock for a few mins to reduce. Stir in the greens, crème fraîche, dill, zest and juice. If you’re freezing, cool at this stage. If eating straight away, simmer for 3-4 mins until veg is just tender.STEP 3Just before serving, stir in the prawns to heat through and season to taste. If freezing, cool completely then scatter the prawns on top and freeze. Defrost fully in the fridge overnight then gently bring back to a simmer, uncovered, until veg is tender and prawns hot through.
