Pork & Barley stew

This is a great recipe, made using ingredients only available in the Early medieval Viking and Saxon times. Great cooked over a real fire, although it will obviously work just as well in the Kitchen.

Serves 4


  • A knob of Butter
  • 300g pork (diced)
  • 200ml cider
  • 4 large handfuls of barley
  • 2 turnips (peeled and and cut into chunks)
  • 1 stick of celery (quartered and sliced)
  • 1 leek (quartered and sliced)
  • A handful of kale
  • 2 tsp black mustard seeds
  • 1 sprig of rosemary (finely chopped)
  • A small bunch of thyme (finely chopped)
  • Salt & pepper (to taste)


Melt the butter in a large cooking pot. Add the pork and cook until nicely browning

Add the rest of the ingredients and add enough water to just cover everything.

Bring to the boil and simmer uncovered for about 90 minutes. Don’t let the stew run dry, add a drop more water, if necessary.

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