Barley is a traditional ingredient in Scottish cooking where it appears in hearty, warming broths and stews. Pot barley is a whole grain and good source of protein, fibre and niacin. IT needs to be soaked for at least six hours as this makes it more digestible and reduces cooking time. Very seasonal so give it a try.
2 tablespoons coconut oil or mild olive oil or butter
2 white onions, finely chopped
300g assorted fresh mushrooms, sliced
300g pot barley, soaked overnight and drained
25g dried porcini mushrooms, soaked for 30 mins and drained
1.2l hot vegetable stock plus the soaking liquid from the porcini
50g grated Parmesan cheese
2 tablespoon flat leaf parsley, chopped
Sea salt and freshly ground black pepper
Heat the oil in a heavy based saucepan and gently sweat the onions for 3-4 minutes until soft. Add fresh mushrooms and seat for another 6-8 minutes until they soften as well.
Pour in the pot barley and stir frequently for a couple of minutes.
These tasty vegetable muffins are just the thing for packed lunches, on the go breakfasts or picnic meals. The Italian word ‘frittata’ derives from fritto, to fry, and most frittata recipes call for you to fry the vegetables first, but we skip that step in these to make the process quicker. Eggs are one of the only foods that contain naturally-occurring vitamin D - something that we in Britain are usually lacking! Recipe inspired by “Hemsley and Hemsley’s “The art of eating well”.
Ingredients – makes 12
2 large pinches of sea salt
Large pinch of black pepper
3 courgettes, roughly grated
Handful of veg – try chopped red pepper, fennel or peas
1 chopped onion or leek, or some spring onions or fresh chives
1 large garlic clove, finely diced
1tsp dried oregano and a small handful of fresh parsley
Large handful of grated hard cheese* (Cheddar, Gruyère or Parmesan)
*For a dairy free version use a hard goat cheese
1. Preheat the oven to fan 190°C/Gas mark 6. Grease a muffin tray well with...
The combination of sweet tomatoes and salty black olives goes deliciously well with fish. A quick and easy “one pot meal” which brings back memories of holiday warm summer nights. For a vegetarian option simply leave out the parma ham.
Prep Time 20 mins
Cook Time 30 mins
Red onion, cut into thin wedges
750g cherry tomatoes
4 tbs Olive oil (non-virgin is best for cooking / odourless coconut oil)
6 x 125g pieces cod loin
6 pieces Parma ham (optional)
18 green olives
Flat-leaf parsley, chopped to serve
Heat the oven to 220˚C/fan 200˚C/.
Put the onions and tomatoes in a shallow roasting dish. Season then add 4 tbsp of olive oil and combine. Roast for 15 mins.
Wrap each piece of cod in a slice of Parma ham.
Add the olives to the roasting dish and sit the cod on top of the tomatoes.
Roast for a further 15 mins until the cod is cooked through and the Parma ham has crisped.
Scatter with parsley and serve with cauliflower rice or quinoa.