for 4 people

Ham

1 kg	smoked ham in the bag
3 litre	water

Barley

200 g	hulled pearl barley
2	bay leaves
	salted water, boiling
100 g	cream cheese
1 tbsp	fig mustard

Vegetables

1 tbsp	olive oil
1	shallot, cut into strips
200 g	washed, prepared kale
75 g	dried figs, cut into cubes
¼ tsp	salt
a little	pepper

How it's done

Ham

To cook the ham in the bag, place it in the water and leave to simmer over a low heat, just below boiling point, for approx. 1 hr.

Barley

Add the barley and bay leaf to the boiling salted water, reduce the heat, simmer for approx. 25 mins. until just soft. Drain the barley, return to the pan, mix in the cream cheese and mustard, cover and keep warm.

Vegetables

Heat the oil in a non-stick frying pan. Add the shallot, sauté for approx. 2 mins. Add the kale, cook for approx. 5 mins. Add the figs, mix, season.

Serve

Remove the ham from the bag, cut into slices, serve with the barley and kale.

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