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| This delicious risotto-like dish from forager Leanne Townsend is made with kibbled naked barley and spring veg. It makes a delicious meal in its own right or can be served alongside beans, fish or meat. |
This simple recipe uses spring vegetables asparagus and wild garlic but you can use whichever vegetables are in season. Note that it's best to use wild garlic before it has gone to seed, after which it can be a bit tough and flavourless.
Our kibbled naked barley is from a superb crop of the Oak Ruby variety, bred by Edward Dickin and grown by his father Jeremy Dickin at Oak Farm in Lincolnshire. Kibbling breaks up the grain so it cooks more quickly to a lighter, fluffier finish.
Serves 3 as a main or 4 as a side.
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Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
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