Pork shoulder and pearl barley stew recipe | delicious. magazine

Ingredients

• 75g lard, dripping or butter
• 3 medium carrots, quartered lengthways and chopped
• 3 small celery sticks, finely sliced
• 2 onions, finely diced
• 3 tbsp finely chopped fresh parsley
• 1 tsp finely chopped fresh thyme leaves, plus extra sprigs, chopped
• 2 bay leaves
• 3 British free-range smoked streaky bacon rashers, chopped
• 4 cloves, crowns pinched (see tip)
• Heavy grating of fresh nutmeg
• 1 heaped tbsp tomato purée
• 600g British free-range pork shoulder, diced
• 125ml red wine
• 100g pearl barley, rinsed
• Sea salt flakes to taste