Bacon barley
This recipe was a staple to the majority of the population from Anglo-Saxon times, as barley was grown in most areas of the British Isles for brewing, and a pig was often kept close to the home to feed a family for most of the year. Most of the meat would be preserved in salt, so hams and bacon would be available throughout the winter.
Equipment
Weighing scales
Large bowl
Cast iron casserole
Preparation method
Place the barley in the large bowl, fill with water and leave to soak for 2 hours.
Melt the butter in the casserole, add the onion and sauté on a moderate heat for a few minutes until the onion becomes translucent.
Add the bacon and continue to cook until the bacon is browned on all sides.
Add the barley, herbs and pepper.
Pour in enough water to come to 2cm above the level of the ingredients.
Cover and bring to the boil. Simmer for half an hour.
Uncover and cook for a further 15 minutes, stirring occasionally and adding more water, if necessary, until the barley is tender, and the water has been absorbed.
Serve immediately.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion.
For tips on making stews see my guide for making soups and stews. 
