• 1 tbsp olive oil
  • 1 red onion, cut into wedges
  • 2 leeks, trimmed and thickly sliced
  • 500g butternut squash, peeled, deseeded and chopped
  • 175g pearl barley
  • 1 litre hot chicken stock, made with 1 chicken stock cube
  • 390g carton Italian chopped tomatoes
  • 300g leftover roast pork, shredded
  • 200g leftover broccoli (or any leftover green vegetables)
  • 3 tbsp fresh sage, washed and chopped, plus a few extra leaves to garnish
  • 3 tbsp wholegrain mustard


  • Heat the oil in a large pan and cook the onion and leeks for 10 minutes. Add the squash and cook for a further 5 minutes. Stir in the pearl barley, chicken stock and tomatoes and bring to the boil. Turn down to a simmer, cover and cook for 30 minutes. Stir in the pork, broccoli and chopped sage and cook for a further 5 minutes.
  • Stir in the mustard and season with freshly ground black pepper. Serve garnished with sage.