The Lavers and District Horticultural Society
We love to grow!

Welcome to the Lavers and District
Horticultural Society
We meet once a month to share our love and interest in gardening and the outdoors.


​Next Meeting...April 9th

Claire Matthews

The Countess and Her Gardens of Easton Lodge

~7pm for 7:30 start~

In the garden now...LEEKS
Easy Leek and Kale, Pearl Barley with Crispy Lardons
(as found in Delicious Magazine) 

Think risotto, then crank things up a notch – this hearty combination of kale, leeks and pearl barley topped with smoked bacon is a filling midweek recipe that's full of texture.

Hands-on 30 min, simmering 15 min

Olive oil for frying
3 leeks, finely sliced
2 garlic cloves, finely chopped
150g British free-range smoked bacon lardons
250g pearl barley
1 litre good quality chicken stock
200g chopped curly kale
3 tbsp crème fraîche
Juice 1 lemon
Finely chopped fresh parsley (optional)

1. Heat a glug of oil in a large, deep frying pan and add the leeks. Fry for 3-4 minutes, then add the garlic, half the bacon lardons and the pearl barley. Gently fry for a further 2-3 minutes, then slowly start to add the chicken stock. 

2. As the pearl barley absorbs the stock, keep slowly adding more. When three quarters of the stock has been added (this will take 15-20 minutes), pour in the remaining stock, then gently simmer until the barley is cooked (another 10-15 minutes).

3. Meanwhile, in a small frying pan, heat a little oil and the remaining lardons, fry until crisp, then set aside. Stir the kale into the barley in batches and simmer for a few minutes. 

4. Season to taste, stir in the crème fraîche and lemon juice, then serve sprinkled with parsley if you wish. 

"The first day of spring is one thing, and the first spring day is another. The difference between them is sometimes as great as a month."

― Henry Van Dyke