• 3 tbsp oil, for frying
  • 8 sausages
  • 2 red or white onions, sliced
  • 2 carrots, peeled and diced
  • 240g pearl barley, rinsed with cold water
  • 2 sprigs rosemary, leaves finely chopped
  • 1 litre chicken or veg stock
  • Salt and black pepper
  • 300g cavolo nero or other kale, leaves stripped from the stalks and roughly chopped


  • Heat 2 tbsp of oil in a large frying pan. Add all of the sausages and fry for 10-12 minutes, turning now and then, until nicely browned all over. Transfer the sausages to a plate and set aside.
  • Add another 1 tbsp of oil to the pan. Gently fry the onion and carrot for 5-6 minutes, stirring occasionally, until softened.
  • Add the barley, stir for a minute, then add the rosemary and stock. Season well with salt and black pepper. Simmer for 10 minutes, then return the sausages to the pan. Simmer for another 20 minutes.
  • Add the chopped kale and simmer for another 5-10 minutes, until wilted. Check the seasoning before serving.

Recipe from the guardian