Pork, barley and carrot casserole | Diabetes UK

Ingredients

• 1 tbsp sunflower oil
• 2 onions, diced
• 350g pork, cubed
• 300g Chantenay carrots, washed and left whole (no need to peel)
• 150g mushrooms, quartered
• 2 garlic cloves, crushed
• 1 tsp dried thyme
• 2 tsp wholemeal flour
• good pinch pepper
• 40g pearl barley
• 1 heaped tsp Dijon mustard
• 1 low-salt vegetable or chicken stock cube, dissolved in 1 litre water