Creamy prawn & spring vegetable pot

• low-salt chicken or vegetable stock↗850ml ml
• pearl barley↗100g g
• new potato↗750g g

  sliced

• ½ spring green cabbage

  shredded

• frozen broad or soya beans140g g
• frozen pea↗100g g
• broccoli↗250g g

  florets

• tub crème fraîche200g g
• small bunch dill↗

  snipped

• zest 1 lemon

  plus squeeze of juice

• cooked, peeled prawn600g g

Step-by-step instructions

1. 1

   Bring the stock to a simmer in a large frying pan or shallow casserole covered with a lid. Add the pearl barley, cover and cook for 10 mins. Then add the potatoes and cook covered for 12-15 mins until tender.

2. 2

   Remove the lid, increase the heat and bubble the stock for a few mins to reduce. Stir in the greens, crème fraîche, dill, zest and juice. If you’re freezing, cool at this stage. If eating straight away, simmer for 3-4 mins until veg is just tender.

3. 3

   Just before serving, stir in the prawns to heat through and season to taste. If freezing, cool completely then scatter the prawns on top and freeze. Defrost fully in the fridge overnight then gently bring back to a simmer, uncovered, until veg is tender and prawns hot through.