1 tbsp butter

200g smoked bacon lardons

2 rosemary sprigs

2 onions chopped

1 celeriac, peeled and chopped into 1cm dice.

120g red lentils

1.75 litres vegetable stock

Heat a large pan over a medium heat and fry the lardons and chopped leaves from 1 rosemary sprig for 6 minutes or so until crisp. Put aside some of the bacon and rosemary to garnish. Add your chopped celeriac and cook gently for 20 minutes until softened.

Finely chop the rest of the rosemary leaves and add to the saucepan.

Pop in your pearl barley and stock and bring to the boil. Season and simmer for 30 minutes or until the lentils are soft and the soup is thick.

Pop into bowls and sprinkle with the reserved bacon and rosemary.