Name: Chorizo, Pea and Pearl Barley Stew
Yield: Serves 4
Ingredients: 1½ teaspoons dried mixed herbs; 2 garlic cloves, crushed or finely grated (shredded); 600 ml (20 fl oz) vegetable or chicken stock; 1 onion, sliced; 1 tablespoon sunflower, vegetable or olive oil; 1½ teaspoons smoked paprika; 1 leek, sliced; Zest and juice of 1 lemon; 200 g (7 oz) pearl barley; 200 g (7 oz) cooking chorizo, roughly chopped; Crusty bread, to serve; 150 ml (5 fl oz) white wine; 200 g (7 oz) frozen peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

Having a speedy stew up your sleeve is great for when the weather turns cooler. What I love about this recipe is that the flavours mean that it also suits the warmer weather too – the lemon and peas help here. In fact, it’s one of the many benefits of frozen peas – you get to use a spring/summer ingredient all year round.

Ingredients

1 tablespoon sunflower, vegetable or olive oil
200 g (7

Method

Heat the oil in a large saucepan with a lid over a medium heat. Add the chorizo and fry for 4–5 minutes until it’s started to release its oil and is turning golden. Remove from the pan, leaving the oil behind.

Stir the onion, leek and ½ teaspoon salt into the chorizo. Fry for 6–8 minutes or until beginning to brown. Stir in the garlic, smoked paprika, dried mixed herbs and lemon zest, t

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