Better sleep Chicken & pearl barley broth
A deep bowl of pulled chicken, barley and root veg; the batch-cook that owns winter evenings.
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Soft-set polenta enriched with cottage cheese and spinach, baked under caramelised butternut squash, melted cheddar and toasted pumpkin seeds.
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Heat the oven to 200°C fan. Toss the squash with 1 tbsp oil on a tray and roast 25 minutes until soft and browned at the edges.
Meanwhile fry the leek in the remaining oil 6 minutes. Add the garlic and spinach, wilt 2 minutes, then tip into a sieve and press out the liquid.
Bring the milk to a simmer in a large pan. Whisk in the polenta and cook 4 minutes, stirring, until thick. Take off the heat.
Stir in the cottage cheese, eggs, nutmeg, half the cheddar, the leek and spinach and plenty of black pepper. Spread into an oiled 20 x 30cm dish.
Scatter over the squash, remaining cheddar and pumpkin seeds. Bake 25 minutes until set and golden. Rest 5 minutes, cut into squares and serve with salad.
| Calories | 620 kcal |
|---|---|
| Protein | 33g |
| Carbohydrates | 62g |
| – of which sugars | 18g |
| Fibre | 7g |
| Fat | 27g |
| – of which saturates | 11g |
| – of which omega-3 | 0.2g |
| Calcium | 540mg |
| Iron | 4.5mg |
| Salt | 0.9g |
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