Pearl barley with roast pears, blue cheese & walnuts
Nutty barley under caramelised pears, melting blue cheese and walnuts with bitter leaves.
Leek, white bean & crumb gratin
Sweet leeks and white beans in a light mustard sauce under garlicky sourdough crumbs.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the leeks in half the oil with the crushed garlic for 10 minutes.
- Step 2
Stir in beans, creme fraiche, stock and mustard; tip into a baking dish.
- Step 3
Toss crumbs with remaining oil, grated garlic and Parmesan; scatter over.
- Step 4
Bake at 200C fan for 20 minutes until golden. Serve with salad and parsley.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 17g |
| Carbohydrates | 44g |
| – of which sugars | 7g |
| Fibre | 11g |
| Fat | 21g |
| – of which saturates | 9g |
| – of which omega-3 | 0.2g |
| Calcium | 220mg |
| Iron | 3.4mg |
| Salt | 1g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Mushroom & chestnut filo wellington
A filo-wrapped log of mushrooms, chestnuts, lentils and thyme; the vegetarian roast that isn't dry.
Charred sprouts with chestnuts, lemon & hazelnuts
Brussels sprouts charred hard, tossed with chestnuts, zest and hazelnuts; the side that converts sceptics.