200g/7oz frozen broad beans
300g/10½oz baby Chantenay carrots, scrubbed and larger ones halved
10g fresh chives, finely snipped
½ lemon, juice only
2 onions, roughly chopped
15g/½oz fresh flatleaf parsley, finely chopped
10g fresh tarragon, finely chopped
1 tsp English mustard powder
2 chicken stock pots (or stock cubes)
2 tbsp wholegrain mustard
2 bay leaves
salt and freshly ground black pepper
125g/4½oz pearl barley
4 large chicken thighs, bone in, skin and extra fat removed
200g/7oz frozen peas