Root vegetable barley bake

This recipe is adapted from Eat More Veg by Hugh Fearnley-Whittingstall. It is a simple combination of the wholesome goodness of root veggies with grains and herbs and can be served as it comes or with a side of kale. It’s flexible enough to withstand a swap too; exchange the Jerusalem artichoke for a firm potato variety.

Ingredients

150g Hodmedods pearled spelt or pearl barley (pictured)

500g Jerusalem artichokes

2 large leeks (approx 600g)

1 celeriac (approx 600g)

2 garlic cloves, sliced

3 tbsp olive oil

A few sprigs of thyme

2 bay leaves, torn in half

1 tbsp rosemary, chopped

Seasoning

Method

Soak the spelt or barley in cold water while you prepare the veg.

Peel the artichokes and celeriac, and trim the leeks. Cut into 1cm slices or cubes. Toss together with the garlic and seasoning in a 3-litre oven dish.

Tuck the bay leaves and thyme among the veg. Add 100ml water and 2 tbsp of oil. Cover the dish with foil and bake for 35-40 minutes at 170 degrees (fan) or gas mark 5.

Once the dish is in the oven, rinse the spelt or barley. Add to a saucepan and cover with water. Bring to the boil, cover and simmer (20 minutes for spelt, 40 minutes for barley). Drain and combine with 1 tbsp oil, seasoning and rosemary.

When the veg is cooked, increase the oven temperature to 180 degrees (fan) or gas mark 6. Scatter the spelt or barley over the tender veg until almost covered and return to the oven for 10-15 minutes.

Serve when the grains are lightly coloured.