►  Makes 2 Large Portions
2 carrots

1  small piece of celeriac

10oz (300g) waxy potatoes

1 leek

2    tbsp oil

½ cup (100g) pearl barley

4¼ cups (1 litre) vegetable stock 2–3 sprigs of lovage, or parsley or celery leaves if you can’t

find lovage

7oz (200g) smoked tofu sea salt

freshly ground black pepper

Peel the carrots, halve lengthwise, and then slice. Peel the celeriac and potatoes and chop into bite-size cubes. Wash the leek well and remove the root and the outer leaves. Slice into rings.

 

Heat 1 tbsp of the oil in a pan and sauté the carrots, celeriac, potatoes, and leek. Add the pearl barley and continue to sauté for a short time. Pour over the vegetable stock and add the lovage. Cook everything over medium heat for 40 minutes. Stir every so often and make sure there is enough liquid, adding water if necessary.

 

In the meantime, chop the tofu into rough cubes. Heat the remaining 1 tbsp of oil in a pan and sauté the tofu over medium heat until golden brown on all sides.

 

Remove the lovage from the stew and stir in the tofu. Season to taste. Leave to cool, then chill. Reheat briefly before serving.