Recipe kindly donated by Corriana Smiles.
Place barley in a bowl, cover with water and leave to soak overnight or a minimum of 6 hours.
In a pot, add oil and fry bacon until golden, then add onion, garlic, carrots and parsley stalks. Sauté on low heat for 12-15 minutes until soft and sticky.
Add potatoes and pumpkin, stir for 1 minute, then add barley with soaking liquid, stock and bay leaf.
Slowly bring to a boil, then cover and reduce heat to low and simmer for 30 minutes or until vegetables are just cooked.
Add the apple and pear and cook for a further 15-20 minutes until thickened.
Stir in the parsley, season with salt and pepper to taste. If desired, drizzle with cream just before serving.