Rustic Butter Bean Cassoulet

Cook the pearl barley in the boiling water with ¼ tsp of salt for around 20-25 mins, or until soft enough to eat. Once the pearl barley is ready, drain it, rinse it thoroughly and keep it to the side.

Cook off the onions, carrot and celery in a non-stick saucepan on medium heat with 1 tbsp of olive oil. Season with ¼ tsp of salt and cook for around 5 mins to soften the ingredients

Add in the rosemary and thyme sprigs along with the bay leaf and tomato purée and cook for a few mins before adding the lentils, mushrooms, half the stock pot and 400ml of water. Drain and rinse the butterbeans and add to the pan, then bring to a simmer and bubble away for 15 mins.

Chop the parsley finely and mix half of this into the flour and suet with 1/4 tsp of salt. Gradually add in 2-3 tbsp of warm water and mix with your hands until you have a nice soft (yet fairly dry) dough.

Form your dough into small golf ball sized dumplings. Take the lid off the cassoulet and add the rest of your parsley. Strain your pearl barley and add this to the pan too. Stir, then gently add your dumplings to the pan. Cook for 10 mins on low heat with the lid on.