Pancetta, Mushroom and Spelt Broth

In the run up to Christmas, I always like to try to eat fairly healthily during the week (beetroot and fried egg burger aside). There’s always so much eating and drinking going on at the weekends that I like to make sure we get at least some vitamins and minerals throughout the week. The serious comfort eating starts anew in January!

You’d be correct if you pointed out that this particular recipe isn’t packed that full of veg – however, swapping a stodgy carbohydrate such as pasta or bread with spelt adds a boost of health to the dish.

If you haven’t eaten spelt before, it’s a seriously underrated little grain which works beautifully in a broth such as this. It holds its own with the deep, earthy flavours of mushroom and pancetta and adds just a little bite to an otherwise fairly liquid broth – think pearl barley.

This recipe is ready in 30 minutes and will serve at least 4.

Pancetta, Mushroom and Spelt Broth

200g pancetta, cubed

1 onion, chopped

2 cloves garlic, chopped

2 bay leaves

1 small glass white wine

1 litre vegetable stock

5 or 6 dried porcini

2 tomatoes, chopped

150g button mushrooms, sliced

250g ready to eat spelt

1 small handful parsley

Parmesan, to serve

1. Put the pancetta in a large casserole dish over a medium heat, cook until golden.

2. Add the onion, bay leaves and garlic, sizzle for two minutes then pour in the white wine. Bring to the boil then add the stock.

3. Add the porcini and tomatoes, put the lid on the dish and simmer for 10 minutes.

4. Add the mushrooms and spelt, put the lid back on and cook for another 6-7 minutes. Season with a little salt and plenty of black pepper.

5. Take off the heat, stir in the chopped parsley and serve each bowl topped with a generous grating of parmesan.