Nigel Slater’s recipe for mushrooms with pearl barley and basil

A tasty nourishing supper with a touch of herbs and heat

Make a vegetable stock by pouring 500ml of boiling water from the kettle over 1 tbsp of dried mushrooms. Bring a deep pan of water to the boil then rain in 250g of pearl barley and bring it back to the boil. Lower the heat to a simmer and let it cook for 25-30 minutes till the grains are tender. They should still have a pleasingly chewy quality. Drain and set side.

Peel and roughly chop a medium-sized onion. Warm 4 tbsp of olive oil in a casserole or high-sided frying pan. Stir in the onion and leave to soften over a moderate heat with the odd stir. After 20-25 minutes it should be pale gold. Peel and crush 2 cloves of garlic and continue cooking for another few minutes.

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