Prep: 40 mins: Cooking time: 1 hour 30 mins
Ingredients
1 tbsp Rapeseed Oil
350g Peeled Banana Shallots
2 Leeks, thickly sliced
1/2 small swede, cut into chunks
2 Parsnips, quartered
350g Carrots, cut in large chunks
175g Pearl Barley
225ml White Wine
1lt Vegetable Stock
1 Bay Leaf
3 Sprigs Fresh Thyme
Small handful chopped Fresh Parsley
For the Dumplings
100g Self Raising Flour
50g Butter
50g Cornish Smuggler Cheddar Cheese, grated
1 tsp Fresh Thyme
2 tsp Fresh Parsley