Pearled Spelt, Pancetta & Lemon Broth Recipe | Abel & Cole

Ingredients

• 1 onion
• 1 carrot
• 1 fennel bulb
• 2 garlic cloves
• A handful of rosemary, leaves only
• 2 tbsp olive oil
• 100g cubed pancetta
• 100g Sharpham Park pearled spelt
• 1 tsp fennel seeds
• 750ml hot chicken broth or stock
• 1 bay leaf
• 1 lemon
• 100g greens (collard, kale, cabbage, chard)
• Parmesan, to serve