Ren Behan’s Polish recipes for an autumn feast

Ren Behan’s pork rib, mushroom and barley soup. Photograph: Ola O Smit/The Guardian. Food styling: Beatrice Ferrante. Prop styling: Louie Waller. Starter: pork rib, mushroom and barley soup (pictured. above) Prep 10 minCook 2 hr 10 minServes 4 400g meaty pork ribs2 tbsp rapeseed oilSea salt and black pepper1 large onion, peeled and diced200g mixed or wild mushrooms, roughly chopped3 carrots, peeled and diced2 sticks celery1 bay leaf1 large potato, peeled and diced200g barley100ml double cream2 tbsp chopped parsley   In a bowl, coat the ribs with rapeseed oil and season. Heat a…

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