Autumn barley stew

serves 10
ingredients
200g/7oz pearl barley
1.8 litres/3pt vegetable stock
2 onions, chopped
3 potatoes, cut into chunks
1 large sweet potato, cut
into chunks
450g/1lb Brussels sprouts
2 tablespoons tamari
1 teaspoon chopped fresh
flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon dried dill
3 tomatoes, chopped
• Put the barley and stock in large
flameproof casserole dish, and
bring to the boil.
• Add the remaining ingredients,
except the tomatoes. Reduce the
heat, cover and simmer for about
50 minutes.
• Add the tomatoes, and cook for
a further 10 minutes until the
tomatoes are soft. Serve hot.