Mushroom and Pearl Barley Casserole

Heat the oil in a large casserole over a medium heat and cook the onions, carrots, and celery for 8 minutes until softened.

Add the garlic and thyme and cook for 1 minute, then turn up the heat and add the mushrooms.

Cook the mushrooms for 5–6 minutes until they release their liquid and begin to brown.

Stir in the pearl barley, pour over the stock, and add the soy sauce.

Bring to the boil, then reduce the heat to a gentle simmer, cover, and cook for 35 minutes until the barley is tender and has absorbed most of the liquid.

Season generously with salt and pepper, stir through the parsley, and serve in deep bowls.