Blind scouse and red cabbage
By Matt Tebbutt From Saturday Kitchen Ingredients For the blind scouse 30g/1oz butter 2 bay leaves small bunch thyme, leaves picked 2 onions, diced 1 leek, sliced 2 potatoes, peeled and diced 1 litre/1¾ pint vegetable stock 100g/3½oz pearl barley, soaked 2 tbsp …