The herb used here is fresh parsley, which is often found in supermarkets. If you grow your own, sow some in spring and again in late summer to keep a supply going all year round. Wholemeal pastry needs gentle handling, as it tears easily, but the nutty-flavoured, crumbly result is worth the extra care.
SERVES 4
90 g (3 1/2 oz) butter
3 carrots, sliced
40 g (1 1/2 oz) plain flour
300 ml (1/2 pint) fresh milk
salt and pepper
1 small cauliflower, broken into florets
100 g (4 oz) broccoli
50 g (2 oz) pearl barley, cooked
30 ml (2 tbsp) chopped fresh parsley
100 g (4 oz) plain wholemeal flour
fresh milk, to glaze
1. Melt 40 g (1 1/2 oz) of the butter in a medium saucepan. Lightly fry the carrots for 7 minutes. Stir in the plain flour and cook for 1 minute. Gradually add the milk, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste.
2. Blanch the cauliflower and broccoli in boiling salted water for 5 minutes. Drain.
3. Mix the sauce with the cauliflower, broccoli, pearl barley and parsley. Spoon into a 1.1 litre (2 pint) pie dish.
4. Put the plain wholemeal flour and salt in a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 75 ml (3 tbsp) cold water to mix to form a dough. Roll out on a lightly floured work surface to 5 cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry. Knock the edges back to seal and crimp. Garnish with pastry leaves and brush with milk.
5. Bake at 200°C (400°F) mark 6 for 30 minutes, until golden.
