This is a recipe that a wealthy Anglo-Saxon might have eaten. It is influenced by Roman cookery and is slightly sweet and sour. Serves 4.
Soak the barley for a couple of hours, or if you have forgotten all about that stage, pour boiling water on the barley and let it stand while you do the next bit.
Fry the pork fairly hot in the oil until it is brown on all sides. Turn the heat down and add the onion. Stir in the cumin and coriander and fry gently for a few minutes.
Add the juice from the apricots, the rosemary, vinegar and barley. Add enough water to cover the meat. Bring to the boil, cover and simmer gently for about 40 minutes or until the pork and barley are tender.
Season to taste and stir in the apricots.Shelagh Lewins
Back to Shelagh's Home Page