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THEY SAY IT'S THERAPEUTIC TO COOK AND WE CAN'T AGREE MORE. WHILST YOU MIGHT BE STUCK ON REPEATED RECIPES THIS MONTH, HERE ARE SOME NO-FAIL FAVOURITES TO ADD TO YOUR COOKBOOK. HAVE FUN COOKING! AND WHEN YOU DO.. TAG US ON #COOKINGWITHGRAPEVINE, WE WOULD LOVE TO SEE YOUR CREATION.

Pearl Barley and Chorizo Soup

(adapted from Jamie Oliver & Tesco) Pearl barley is higher in fibre than white pasta. This recipe also gives you 2 of your 5-a-day. Bonus!" - Jamie Oliver

“I have made this recipe for a few times now, it is easy to make and thick. Keep really well in the fridge for a couple of days and freeze well for lazy days.” - Janey

INGREDIENTS

y 2 onions y 2 carrots y 2 sticks of celery y olive oil y 150g Jayson pork chorizo from

Luxofood y 2 bay leaves (either dried or fresh) y 200g pearl barley from

Luxofood y 2 x 400g tins of quality peeled plum tomatoes y 4 x vegetable stock cubes, made up with 1.8ltr water y 500g kale y extra virgin olive oil

INSTRUCTIONS

1. Peel and roughly chop the onions, then scrub, trim and roughly chop the carrots and celery. 2. Place a large deep, lidded pan over a medium heat with 1 / 2 tbsp olive oil. 3.

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6. Roughly chop the chorizo, add to the pan and fry for 2 mins or until golden. Spoon out a quarter and set aside. Add the chopped veg and bay leaves, then cook for 10 mins, or until softened, stirring occasionally. Stir in the barley, then scrunch in the tomatoes, along with 1 tin's worth of water and the stock. Give everything a good stir, bring to the boil, then turn the heat down to low and simmer for 40 mins with the lid ajar, stirring occasionally. Prep the greens, removing any tough stalks, then finely shred.

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8. Add to the pan and simmer for a further 10 mins, or until tender. Leave the soup chunky, or blitz a third with a stick blender to give it a thicker, smoother texture. Taste and season to perfection with sea salt and black pepper. Ladle into bowls, scatter over the reserved chorizo and drizzle with goodquality extra virgin olive oil. Delicious with toasted bread for dunking.

2 Ingredients Bread Roll (Adapted from IG @sixpmfooddiary)

These bread rolls are the easiest you can ever get, if you are running out of time either hosting a dinner or a quick bread for your little ones at home!

INGREDIENTS (YIELD 8 ROLLS)

y 1 cup plain/greek yogurt (245gm) y 1 cup self raising flour (113gm) y

INSTRUCTIONS

1. 1. Preheat oven to 180c. Mix yogurt and flour together using spatula. Dust a little flour over your workspace and knead it until smooth. 2. 2. If you like your bread roll plain, divide the kneaded dough into 8 parts and rolled them into a bun, baked it for 25 minutes and serve!

Optional: If you’d like your bread rolls to have some flavour, like i love them to be in cheesy, chives.. Add in your grated cheese and chives before step 2.

IT IS REALLY THAT EASY, if you are craving for some curries to dip in...we absolutely dig the ones from Eastern Promise. Their signature Chicken Tikka Masala or Lamb Rogan Josh are our personal favourite!

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