Creamy prawn spring vegetable pot
Ingredients
- 850ml low-salt chicken or vegetable stock
- 100g pearl barley
- 750g new potato sliced
- ½ spring green cabbage shredded
- 140g frozen broad or soya beans
- 100g frozen pea
- 250g broccoli florets
- 200g tub crème fraîche
- small bunch dill snipped
- zest 1 lemon plus squeeze of juice
- 600g cooked, peeled prawn
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