Welsh Glamorgan Sausages with Tomato Barley

Ingredients

• 1 cup quick-cooking pearl barley
• 2 cups low-sodium vegetable stock
• 1 leek, white and pale-green parts finely sliced
• 1 cup grated sharp cheddar
• 1 cup fresh breadcrumbs
• 1 large egg, beaten
• 1 tsp English mustard
• 2 tbsp chopped parsley
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 garlic clove, minced
• 1 tsp cider vinegar
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Rinse the barley, add it to the stock, and simmer according to the packet until tender; drain any excess liquid.
2. Meanwhile, soften the leek in 1 tablespoon oil over medium heat for 5 minutes, then cool it for 2 minutes.
3. Mix the leek with cheddar, breadcrumbs, egg, mustard, parsley, salt, and pepper; form 6 small firm patties.
4. Warm the remaining oil in a non-stick skillet and cook the patties for 3 to 4 minutes per side until browned and hot in the center.
5. In a second pan, cook tomatoes and garlic in a splash of oil for 3 minutes; fold in the cooked barley and vinegar.
6. Taste the barley, spoon it onto two plates, top with the hot Glamorgan-style patties, and serve at once.

Allergen note: Contains gluten, dairy, egg and mustard. Choose gluten-free crumbs and oats if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.