Spelt Frumenty or ‘Risotto’ with Cider and Mushrooms

• 250 g (8oz) spelt grains sprig of rosemary
• 2 tablespoons extra-virgin olive oil

Fry the spelt grains in oil until well coated, and then add the rosemary and a quarter of the cider, and cook over a brisk heat until it has been absorbed. Ladle in more cider, stir, and cook until the mixture is drying, and then continue adding liquid in the same way, using the stock once the cider is finished.

Fry the mushrooms in a little butter or oil, and add them and the soaked ce