Vegetable
2tbs / 30g Pearl barley
4oz / 120g young nettles leaves
1lb / 450g Spring cabbage
2 Leeks, trimmed, sliced finely and washed
2 Onions, peeled and sliced finely
1oz / 30g Butter
Salt to taste
freshly ground Black pepper to taste
1 egg beaten
1pt / 550ml cold water
Put the barley into a bowl with 1 pint of cold water.
Leave overnight.
Put barley and water into a saucepan, bring to the boil, and simmer until the barley is soft.
Put all the vegetables into a large pan and add the barley with its water.
Simmer carefully for about 25 minutes, drain very well, return to the pan and add the beaten egg and butter.
Put into a deep ovenproof dish and cook for about 15 minutes at
1750C / 3500F / Gas Mark 4.
To serve turn out onto a serving plate.