Instructions

1. Finely slice the leek and carrot, then chop the garlic.
2. Heat the olive oil in a big pot or pressure cooker. Gently sauté the chopped vegetables for about 10 minutes, until soft. Add the mixed spiced and chilli, then stir for a minute.
3. Add the soup mix and pearl barley, stir to coat and pour in the stock. Bring to the boil and put the lid on. Turn the heat down and simmer gently for about 90 minutes, until the sauce is creamy and the barley has cooked through.
4. Alternatively, if you’re using a pressure cooker, secure the lid onto the pan and pressure-cook for 15 minutes, then rest until the lid can be easily released.
5. Finely chop the Cavalo Nero, and stir into the stew. Cook for 3 to 5 minutes, then rest for a further five minutes under a lid. If you’re using spinach, just add it to the stew, put the lid on, turn off the heat and rest.
6. Serve warm.