fbpx

It’s Dietitian’s Week and throughout the week we are putting our dietitians under the spotlight. Today is Faye Bentley, child weight management dietitian and strategic children’s service manager.

 

Background: Hi, I’m Faye. My dietetic career has been focused on working with children and families. I have worked for the NHS within both clinical and public health roles as a provider and commissioner of services to support both the prevention and management of childhood obesity.

 

Current role: My current role is very diverse and is a split between clinical work and service management. Within my clinical role I work as the dietitian for our tier 3 child weight management service. This involves working closely with colleagues including a family therapist and specialist practitioners to deliver a group and one to one support for children and families. The role also includes liaising with other professionals outside of the business including school nurses, social workers, GPs and paediatricians.

 

Personal interests: I love spending time with friends and family, long walks in the country with my dog, cycling, going to watch live music and comedy and travelling to new destinations.

 

Favourite aspect of being a Dietitian: The opportunity it provides to work in a diverse range of settings and with other professionals and the public.

 

Favourite recipe: Ham, vegetable and pearl barley stew.

Ham, vegetable and pearl barley stew recipe

 

Ingredients:

  • 200g onion
  • 2-3 cloves garlic
  • 270g carrot
  • 250g swede/turnip/parsnip
  • 200g celery
  • 500g ham or gammon joint
  • 300g pearl barley
  • 200g kale
  • 1 vegetable or ham stock cube

 

Method:

 

1. Boil ham/gammon joint for 30 minutes  (add enough water to cover the meat), remove the fat from the water as it boils.

 

2. Finely chop the onion, garlic and celery. Chop the carrot and swede into cubes of a similar size.

 

3. After 30 minutes, add the chopped onion, garlic and celery to the pan with the ham. Also add the pearl barley and boil for a further 30 minutes. Add stock cube and further water as needed to cover the meat.

 

4. Add the carrot and swede and simmer for a further 20-30 minutes until the liquid has reduced.

 

5. Add the kale 15 minutes before serving.

 

6. Season with black pepper to taste.

Leave a Reply