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Waitrose

Blue Cheese, Celeriac And Pearl Barley Ragout

pearl barley

rapeseed oil

onion

garlic clove

unsalted butter

celeriac

blue cheese

vegetable stock

ground almonds

pack flat leaf parsley

lemon

English mustard

  In a large bowl, beat the butter and cheese together with a wooden spoon to form a smooth mixture, Add the almonds, lemon juice and mustard, beat into the mixture then set aside.

Bring a large pan of salted water to the boil. Add the pearl barley and simmer for 25 minutes, until soft. 

Meanwhile, heat 1 tbsp oil in a large pan. Add the onion and garlic; sweat over a low-medium heat until soft (about 8 minutes). Add the celeriac and cook gently for 10-15 minutes, until it has softened slightly.

Strain the barley then add it to the pan with the onions and celeriac. Add the stock and bring to the boil. 

Reduce the heat to low and stir in the cheese mixture, one spoonful at a time, until fully incorporated (about 4-5 minutes) season. 

Scatter the parsley over the ragout and serve.