Put the oil in a large casserole dish/saucepan and put on a high heat. Add the bacon lardons and cook until starting to crisp.

Add the sliced leeks and carrots and turn down the heat. Cook for 3 minutes, stirring often to make sure it doesn’t catch.

Add the chopped garlic and cook for a further 30 seconds. Tip in the pearl barley and mustard, stir, then add the wine. Let it simmer down for a few seconds, then add the stock, rosemary, thyme and a little salt and pepper. Stir well, cover, and cook for another 10-15 minutes.

Taste the broth – add a little more seasoning or mustard if it needs and extra kick, then add the thinly sliced cabbage. Put the lid back on and cook for a further 5 minutes. Done!