3 carrots
4 garlic cloves, skin on
2 leeks coarsely shredded
2 onions, quartered
1 red pepper, sliced
1 small savoy cabbage, cut into quarters, core removed
2 tbsp vegetable bouillon
sea salt and freshly ground black pepper
55g/2oz pearl barley
1 tsp turmeric
110g/4oz smoked bacon
1 medium free-range chicken
6 Toulouse or pork and leek sausages, browned on a griddle pan for a few seconds on each side
1 bouquet garni (bundle of thyme, sage, parsley and rosemary)