Parsnip, sprout and chestnut hotpot with cider and sprout top pesto

  By Hugh Fearnley-Whittingstall From Saturday Kitchen Ingredients 100g/3½oz pearl barley or pearled spelt 2 tbsp olive or rapeseed oil 250g/9oz shallots or baby onions, peeled and cut in half 300g/10½oz Brussels sprouts, trimmed and outer leaves removed 400g/14oz parsnips, peeled and cut …