ONE-PAN VEGGIE WONDERS

Cut down on the washing-up with these easy, veggie family meals that are made all in one tin

Baked pearl barley, peas, beans & green sauce

Pearl barley is quite an old-fashioned ingredient that is often used in stews, but it has a delicious nutty flavour and bakes well.

Serves 4

VEGETARIAN

2 tbsp olive oil

1 large onion, sliced

1 leek, sliced (use as much of the green end as possible)

200g pearl barley

850ml hot vegetable stock

120g frozen peas, defrosted

120g frozen edamame, defrosted

100g baby spinach

FOR THE GREEN SAUCE

large handful of parsley, chopped

6 mint sprigs, leaves picked and chopped

2 garlic cloves, crushed

1 tbsp Dijon mustard

1 tbsp red wine vinegar

6 tbsp extra virgin olive oil

2 tbsp capers, drained and rinsed

1 Heat the oven to 200C/180C fan/gas 6. Put the oil in a roasting tin and put it in the oven to heat up.

2 When hot, add the onion, leek and plenty of seasoning and bake for 15 mins, stirring a couple of times.

3 Add the barley and continue to bake for about 4 mins, then add the stock and bake for another 25 mins.

4 Meanwhile, make the green sauce. For a very smooth sauce, put everything except the oil and capers into a blender or food processor and whizz to a paste – you may need to add a little of the oil to help it come together. Add the remaining oil with the motor running. Fold in the capers, either by pulsing into the mixture or with a wooden spoon. For a thicker sauce, whisk all the ingredients together in a bowl.