Ingredients

• 300g spelt
• 250g smoked streaky bacon, cut into thick lardons
• 200g chestnut mushrooms, roughly chopped
• 1 red onion, finely diced
• 3 cloves of garlic, chopped
• 5 sprigs of thyme, leaves picked
• 1200ml beef stock
• 200g Cavolo Nero, washed and roughly chopped
• 140g Crème Fraiche

Method

1. In a large saucepan on a high heat with a drizzle of olive oil, fry off the onion, garlic and thyme leaves for 5 - 6 minutes or until nice and tender.
2. Add in the mushrooms and bacon lardons, continuing to fry for a further 5 minutes.
3. Pour in the spelt and stock, bring up to a rolling boil and simmer for 30 – 35 minutes.
4. In the last 5 minutes add the Cavolo Nero.
5. When the spelt is cooked remove from the heat and gently fold through the Crème Fraiche before serving.