Name: Mushroom and pearl barley broth with goat’s curd crostini
Yield: 4
Ingredients: 40 ml olive oil; 1 leek, thinly sliced; 1 garlic clove, finely chopped; 2 lemons, finely grated rind and juice only; 400 gm Swiss brown mushrooms, thinly sliced; 1.25 litres (5 cups) vegetable stock; 200 gm pearl barley; 1 each fresh bay leaf and thyme sprig; 1 bunch English spinach, trimmed; Goat’s curd crostini; 8 thin slices sourdough bread; For drizzling: olive oil; 1 garlic clove, halved; 50 gm goat’s curd

Ingredients

40 ml olive oil

1 leek, thinly sliced

1 garlic clove, finely chopped

2 lemons, finely grated rind and juice only

400 gm Swiss brown mushrooms, thinly sliced

1.25 litres (5 cups) vegetable stock

200 gm pearl barley

1 each fresh bay leaf and thyme sprig

1 bunch English spinach, trimmed

Goat’s curd crostini

8 thin slices sourdough bread

For drizzling: olive oil

1 garlic clove, halved

50 gm goat’s curd

Method

Main

1.Heat a large saucepan over medium-high heat, add oil, leek, garlic and lemon rind, stir occasionally until tender (3-4 minutes). Add mushrooms, stir until tender, add stock, pearl barley and herbs, cover and bring to the boil. Cook until pearl barley is tender (8-10 minutes), remove herbs, add lemon juice and English spinach, season to taste and keep warm.

2.Meanwhile, for goat’s curd crostini, preheat a grill to high. Drizzle bread slices with a little oil, grill, turning once, until toasted (1-2 minutes). Rub with cut-side of garlic, spread with goat’s curd, serve immediately with broth.

Styling by Emma Knowles