Courgette pearl barley bowls with soured cream and dill from Cook As You Are: Recipes for Real Life, Hungry Cooks and Messy Kitchens (page 44) by Ruby Tandoh

  • soured cream
  • vegetable stock
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken stock for vegetable stock; parsley, basil, or mint for dill fronds; and plain yoghurt or crème fraîche for soured cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock; parsley, basil, or mint for dill fronds; and plain yoghurt or crème fraîche for soured cream.

  • breadenthusiast on January 15, 2026

    Enjoyed this and will make again! When seasoning it it tasted boring but with the sour cream and dill it really came together.

  • snackbaby on April 13, 2024

    love this! really simple but tasty dish. great for a week night.

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