Heat the oil in a large pan and cook the onion and leeks for 10 minutes. Add the squash and cook for a further 5 minutes. Stir in the pearl barley, chicken stock and tomatoes and bring to the boil. Turn down to a simmer, cover and cook for 30 minutes. Stir in the pork, broccoli and chopped sage and cook for a further 5 minutes.
Stir in the mustard and season with freshly ground black pepper. Serve garnished with sage.
Nick’s tip: If you like spice, add chipotle paste.
Recipe courtesy of Nick Coffer and Sainsbury's