Beef, barley and wild rosemary soup

Sweat the onion in a heavy-based pot with a drizzle of olive oil until translucent. Add the celery, garlic, leek and carrot and sweat for five more minutes. Remove from the pot and turn up the heat.

Add a little more olive oil and brown the meat. Add the barley and the wild rosemary and cook for 5 minutes, deglazing with a little chicken stock when needed. Return the vegetables to the pot and pour over the remainder of the chicken stock. Bring to a boil then turn the heat down and simmer until the barley is soft, about an hour. The soup should be quite thick.

Season and serve hot with warm, crusty bread