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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the olive oil in a medium saucepan and cook the onion and carrot gently for about 6 minutes. Add the pancetta and continue to cook for a further 4 minutes.
Add the garlic, rosemary and chilli flakes and cook for just a minute, then add the vegetable stock and the pearl barley. Simmer gently, covered, for 45 minutes until the pearl barley is tender.
Stir in the kale and let it wilt down, then continue to cook for 5 minutes. Ladle into bowl and top with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano Reggiano.
Making your own stock is simple, tastes delicious and helps to reduces waste in the kitchen. Head here for a recipe from the Waitrose Cookery School.
Typical values per serving when made using specific products in recipe
Energy | 1,497kJ/ 358kcals |
---|---|
Fat | 19.5g |
Saturated Fat | 5.8g |
Carbohydrates | 31.9g |
Sugars | 7.9g |
Fibre | 9.3g |
Protein | 13.7g |
Salt | 0.9g |
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