Chicken & Barley Veg Stew

Ingredients

• 2 small skinless chicken thighs, diced
• 50g dry pearl barley (150g cooked)
• 1 carrot, diced
• 1 celery stick, diced
• half an onion, diced
• a slice of swede or turnip, diced
• 1 tsp rapeseed oil

Method

1. 1Brown the chicken in the oil for 4 minutes.
2. 2Add the onion, carrot, celery and swede and cook for 3 minutes.
3. 3Add the barley and 500ml water and simmer for 20 minutes until the barley is tender.
4. 4Season with black pepper.

Around £0.87 per serving at supermarket own-brand prices (estimate).