4 carrots, peeled and chopped
2 onions, finely chopped
200g/7oz parsnips, peeled and chopped
900g/2lb potatoes, peeled and sliced into 2mm slices
½ swede (about 350g/12oz), peeled and chopped
3 sprigs thyme, leaves only
25g/1oz plain flour
salt and black pepper
1 tbsp olive oil
4 tbsp pearl barley
750ml/1⅓ pint–1 litre/1¾ pints vegetable stock, made from stock cubes
25g/1oz butter