Spring chicken stew

Ingredients:

Olive oil
2 smoked streaky bacon rashers, finely sliced 
2 springs of fresh rosemary
2 onions, sliced into 2cm chunks
2 carrots, peeled and sliced into 2cm chunks
400g potatoes, peeled and sliced into 2cm chunks
100g pearly barley, chopped
1 tablespoon wholemeal flour
500ml chicken stock
500ml semi-skimmed milk
2 courgettes, trimmed and quartered 
250g asparagus, woody ends trimmed
200g green beans, stalks trimmed
4 chicken breasts, cut into 2cm chunks
1 tablespoon mint sauce

Method:

1. Place a large casserole dish on medium heat with 1 tablespoon oil.
2. Added in bacon and 1 spring rosemary and leave to cook, stir occasionally.
3. Start adding in the vegetables, starting with the onion, then carrot and then potatoes.
4. Stir in pearl barley and cook for 10 minutes or until veg stat to soften, stir regularly.
5. Stir in flour, stock and milk and simmer for 10 minutes.
6. Add in chopped courgettes and chicken and cover with a wet sheet of greaseproof paper, let simmer for 20 minutes.
7. Remove paper and stir well. Add in asparagus and beans and place the paper back on the pot.
8. Cooked for another 20 minutes or until the mixture has thickened and the veg cooked through.
9. Stir in the mint sauce, taste and season if necessary.