Barley Soup

• 200 g/7 oz pearl barley
• 100 g/3½

Soak the pearl barley for 2 hours in plenty of cold water.

In a heavy pan with a lid, fry the carrot, onion and celery in the oil and butter until softened. Add the diced prosciutto and stir in with a wooden spoon. Drain the barley and rinse it, then add the barley to the vegetable and prosciutto mixture, stir for 5 minutes. Add the stock and bay leaf and bring to the boil. Reduce the h