This cozy recipe comes from delicious.com.
1 1/2 cups (375ml) dry sherry
1/4 cup (60g) maple or brown sugar
2 tbs sherry vinegar
2 fennel bulbs, fronds reserved, thinly sliced into rounds
2-3 bay leaf
1 tsp fennel seeds, crushed
1lb thick bacon
1 cup pearl barley
2 pints cherry tomatoes
1 bunch dill, chopped, to serve
Preheat oven to 400.
Place sherry, sugar, vinegar, fennel, bay leaves and fennel seeds in a large deep-sided roasting pan and combine well.
Place the bacon slices on top of the fennel mixture. Cover tightly with foil and roast for 45 minutes.
Remove bacon from the pan, add the barley, half of the tomatoes and 1 cup (250ml) water, and combine well.
Return bacon to pan on top of barley mixture and cover tightly with foil.
Return to oven and roast for a further 1 hour.
Uncover and roast for a further 20 minutes or until barley is tender and bacon is golden and caramelised
Meanwhile, place remainder of the cherry tomatoes on a baking tray and roast for final 20 minutes of bacon cooking time.
Divide braised bacon and barley among bowls and top with dill, fennel fronds, freshly ground black pepper and roasted tomatoes to serve.
