This recipe makes great use of leftovers from the fridge – though you’d never know it! Courtesy of Dan Clapson of Dan’s Good Side.
Start off by heating the vegetable stock and cream together in a medium pot on medium-high heat. Once it begins to simmer, reduce to low heat to keep nice and hot.
Next, cook the garlic and onion down in a large pan on medium-high heat until softened, about 5 minutes. Reduce to medium heat, add the barley to the pan, stir and let cook for another 2-3 minutes.
Now, ladle in 2 cups of the hot vegetable broth. Stir occasionally until most of the liquid has been absorbed, then add the chopped kale, lemon and cayenne to the pan as well as 2 more cups of broth. Continue to let cook, adding broth as needed and stirring regularly until the barley reaches an el dente texture.
Reduce to low heat and stir in the mascarpone, chopped prawns and dill. Let cook until prawns have cooked through, about 1 minute. Finally, season to taste with salt and pepper and serve!