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Smoked haddock, spinach & pearl barley risotto

Serves 2-3





  • 500ml vegetable stock

  • 200g smoked haddock fillet

  • 15g unsalted butter

  • 2 sticks of celery, finely chopped

  • 1 small white onion, finely diced

  • 125g pearl barley

  • 75g fresh spinach leaves (washed and chopped)

  • 2 tbsp chopped parsley

  • 25g parmesan cheese grated, to taste



  1. Simmer stock in a frying pan and lay the fish in it. Cover and poach until the fish begins to flake. Remove from the heat, strain the stock into a jug and keep. Leave the fish in the pan, covered.

  2. Melt butter in a large saucepan on a low heat and add the finely chopped onion and celery. Season, add about 2 tbsp of water, cover the pan and cook for about 10 mins until softened. Stir in the barley, turning it over in the juices for 1 min, then increase the heat and add a little stock. Let this bubble away to almost nothing, then add half the stock.

  3. Cook the barley over a medium heat, while stirring from time to time, add the rest of the stock and cook for another 20 mins, stirring from time to time, adding more boiling water if the mixture is getting too dry. It might take a little longer to cook the barley – the grains should be soft but with a little bite in the centre.

  4. Break the flesh into big flakes and add to the pearl barley with the spinach and parsley, stirring carefully. Taste for seasoning with salt and pepper. Add in the parmesan. Serve in your food flask and eat within 2 hours.