Pearl Barley

For the Pearl Barley

• 200 g pearl barley
• 500 ml white chicken stock

Soak the barley in cold water overnight. Rinse and drain. Bring the barley and stock to the boil. Simmer for 25 minutes until tender.

When the barley is needed it is reheated with a little white chicken stock. Then fold in the artichoke purée, Salt, 7-year-old parmesan, chives and lemon confit until you have reached a consistency similar to risotto.