Kibbled Barley with Spring Vegetables

Method

1. In a heavy-bottomed saucepan, sauté the leek gently in the butter (or olive oil) for a few minutes until softened.
2. Add the kibbled barley and stir to coat in the melted butter (or olive oil). Cook for 2 minutes, stirring consistently to gently toast.
3. On a medium heat, add the stock 100ml at a time. As soon as the barley has absorbed the stock, add a little bit more. You may not need all of the 500ml of stock (and if you need more, just use water).
4. After 10 minutes of gently cooking the barley, add the asparagus. Continue cooking for a further 5 minutes, adding more stock as necessary.
5. Add the frozen peas and continue cooking for a further 5 minutes.
6. Add the chopped wild garlic leaves, and season with salt and pepper to taste. Stir to wilt the wild garlic. Once wilted, it’s ready to serve. Serve with parmesan, if you like.