Stuffed squash with fennel and barley from Gather (page 171) by Gill Meller

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Notes about this recipe

  • Hansyhobs on November 02, 2022

    I made half the recipe (so just one portion for me) and it was huge. I couldn't finish it. Really tasty though and very simple to put together. Probably best to buy small fennels or one large fennel for two. I added a dollop of sour cream to the side as the recipe suggests but I don't think it's necessary as the cheddar gives a creaminess to the barley. I also cooked the barley in water with a veg stock cube to give a little more flavour.

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