500gbutternut squash, peeled, deseeded and chopped
1litre hot chicken stock, made with 1 chicken stock cube
390gcarton Italian chopped tomatoes
300gleftover roast pork, shredded
200gleftover broccoli (or any leftover green vegetables)
3tbsp fresh sage, washed and chopped, plus a few extra leaves to garnish
3tbsp 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.