By Anthony Demetre
The crisp barley is an optional extra, but it does give the dish a great texture. Grilled rapeseed oil has a lovely nutty flavour; if you can’t find any, just use a good olive oil.
Preheat the oven to 160°C/gas 3.
In an ovenproof casserole, sauté the ears, trotter and cheeks in a splash of rapeseed oil until golden. Add 1 litre of water and the sherry, cover and cook in