Ingredients
- 2 onions
- 2 sticks of celery
- 2 cloves of garlic
- 500ml vegetable stock
- 150g pearl barley
- 250ml white wine
- 200g mixed mushrooms
- a handful of sourdough bread
- 150g cheddar cheese
- 100g pistachios
- 100g almonds
- 2 sprigs sage
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 chilli
- 50g dried cranberries
- 1/2 lemon, juice of
- 2 whole free range eggs
- 2 onions
- 2 sticks of celery
- 2 cloves of garlic
- 500ml vegetable stock
- 150g pearl barley
- 250ml white wine
- 200g mixed mushrooms
- a handful of sourdough bread
- 150g cheddar cheese
- 100g pistachios
- 100g almonds
- 2 sprigs sage
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 chilli
- 50g dried cranberries
- 1/2 lemon, juice of
- 2 whole free-range eggs
Preheat the oven to 180°C/350°F/gas 4.
Start with a pan on medium heat. Add a splash of oil. Prep your onions and celery and finely chop and add to the pan with crushed garlic. Sprinkle with a generous pinch of salt and let them sweat. Once they’ve turned translucent and caught a bit of colour add 150g pearl barley and turn the heat on high.
Once they’ve had a minute or two to muddle in the veg and oil of the pan, add your white wine. Allow the wine to reduce by at least half before lowering the temperature and spooning in warmed up vegetable stock a ladle at a time. Treat it like a risotto – a bit of TLC! Keep going until all of your stock has been absorbed.
In a separate pan, fry the mushrooms in a bit of oil.
Blitz your sourdough, cheddar cheese, pistachios, almonds, sage, rosemary and thyme in a food processor and add to your pearl barley mix. Add a fresh chilli, dried cranberries, juice of half a lemon and 2 whole eggs. Stir until fully combined.
Add into a greased and lined loaf tin and cover with foil.
Bake for 45 minutes. Take off the foil and cook for a further 15 minutes. Tah dah!