Baked barley & broad bean casserole

serves 4
ingredients
50g/2oz onion, minced
about 2 tablespoons vegetable oil
150g/5oz skinned cooked
broad beans
100g/4oz cooked pearl barley
225ml/8fl oz soy milk
75g/3oz raw wheatgerm
25g/1oz plain flour
3 tablespoons prepared mustard
75ml/3fl oz clear honey
75ml/3fl oz tomato ketchup
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon chilli powder
• Sweat the onion in a little oil for a few minutes until soft and translucent.
Using a slotted spoon, transfer to a large bowl and cool slightly.
• Once the onion is cool enough, add 1 tablespoon oil to the bowl
together with all the other remaining ingredients. Mix together and leave
to stand for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4. Turn the mixture into an
oiled casserole dish, and bake for 40 minutes. Serve hot.