Ingredients
- 1/2 butternut pumpkin (top half, cubed)
- 1/2 tablespoon olive oil
- Salt (sea to taste)
- Ground pepper (fresh to taste)
- 3 cups dry pearl barley
- 1 liter vegetable stock
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (plain)
- 1 liter milk (hot)
- 2 cups grated cheddar cheese
- 1 tablespoon cream (a splash)
- 1/2 tablespoon olive oil
- 250 grams cherry tomatoes (quartered)
- 6 to 8 whole mushrooms (button quartered)
- 1 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese (freshly grated)
How to Make
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Step 1: Preheat oven to 180C fan forced (200C normal).
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Step 2: Toss the pumpkin with a little oil and salt and pepper in a heavy bottom baking tray and cook in the oven until tender tossing now and again.
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Step 3: At the same time, put the pearl barley and a pinch of salt in a pot and just cover with stock and gently cook for about 35 minutes until just tender, adding more stock if needed and then drain well.
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Step 4: To make the mornay sauce, melt the butter in a pot and add the flour and stir well and gently to cook and then add the hot milk, all at once, and whisk well and then add 2 good handfuls grated tasty cheese, the cream and salt and pepper and whisk until the cheese has melted.
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Step 5: Heat a little oil in a pan and gently saute the tomatoes until they collapse a bit, regularly stirring and then toss the tomatoes with the cooked pumpkin, pearl barley and salt and pepper and add a general amount of the mornay sauce (LEAVE ENOUGH TO COVER THE TOP OF THE BAKED DISH) and mix well and transfer the mixture to a gratin dish (or any ovenproof dish).
We hope you enjoy this recipe!
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