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Spiced Barley with Leeks, Root Vegetables, Oregano, Nutmeg, Allspice and Butter

Another useful way to eat barley. For 2 people, sweat (gently fry) 1 thinly sliced young leek in butter until soft, then add 150g/5½oz pot barley with a large pinch each of dried oregano, ground nutmeg and ground allspice. Cook for a minute, then add dried root vegetables such as Jerusalem artichokes, beetroot, turnips or squash. Cover with water and simmer for 20 minutes, until the barley is tender. Eat with roast meats – poultry, game birds and lamb – or try with a little fresh soft goat’s cheese, briskly mixed with the barley just as you sit down to eat. A little leafy salad beside …