Lemon, Chicken & Pea Barley

Pearl Barley, a versatile delicous grain that can be used in a multitude of ways: soups, stews and salads. It can be the ingredient that almost ‘pads out’ your meal or can be the showcase; either way, it’s a win win situation. With this particular recipe, I love how the chicken remains so moist and juicy, absorbing the lemon and all those delicious seasonings.

Serves 2-3


  • 2 chicken breasts, cut into small chunks
  • 2 tbsp fresh lemon juice
  • 100g frozen peas
  • 100g pearl barley, rinsed
  • 500ml chicken stock
  • 1 celery, finely chopped
  • 4 garlic cloves, roughly chopped
  • 1 tsp oregano
  • 1 tbsp olive oil
  • 1 tsp onion granules
  • Salt
  • Pepper


  1. In a pan, fry the garlic and celery in the oil for 2-3 minutes.
  2. On medium heat, add the chicken, lemon, onion granules, oregano and season with salt and pepper; cook for 3-4 minutes.
  3. Add the barley and cook for a further 4 minutes.
  4. Pour in the chicken stock, add the peas, mix and bring to a gentle boil.
  5. Cover and leave to simmer on low for 40 minutes (stirring occasionally) or until the barley has softened but still has a bite to it.

Enjoy 🙂


Tomato and Pea Stew

Happy New Year Friends!! A new year has begun and we can start afresh.

Starting off with Veganuary, a simple and quick tomato and pea stew, full of flavour and simple to make.

Serves 2


  • 3 cloves of garlic, roughly chopped
  • 1 small shallot, finely chopped
  • 1 vegetable stock cube
  • 1 can peeled plum tomatoes
  • 1 cup peas
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • Black pepper
  • 1 tbsp olive oil


  1. On medium heat, fry the shallot and garlic together in the olive oil until soft and lightly browned.
  2. Add the tomatoes and use the back of a tablespoon to gently break up the tomatoes and release its juices.
  3. When it starts to boil, add the stock and the seasonings; continuously stir until the stock has fully dissolved.
  4. As the mixture boils add the peas and stir thoroughly. Leave to cook for 5-10 minutes.

Best served hot and with a portion of rice.