PURE GOODNESS

ACHIEVE YOUR HEALTH GOALS WITH THESE DELICIOUS DISHES FROM FOOD ENTREPRENEUR AND AUTHOR JENNIFER IRVINE

- JENNIFER IRVINE

Wild mushroom barley risotto

SERVES 4

INGREDIENTS

•1 tbsp groundnut oil

•2 shallots, peeled and finely chopped

•4 garlic cloves, peeled and finely chopped

•140g pearl barley

•200ml white wine

•1 litre good quality chicken stock, hot

•500g mixed mush rooms, cut into 3mm pieces (I like chestnut, oyster, shiitake and porcini)

•200g sugar snap peas, halved at an angle

•200g asparagus, ends trimmed and spears cut into 1in pieces

•100g Parmesan cheese, finely grated

To serve:

•Parmesan shavings, to serve

1. Place the oil in a non-stick pan. Add the shallots and garlic and set over a low heat. Cook for about 3 minutes until soft.

2. Add the pearl barley to the pan and stir for 1 minute to coat the grains.

3. Add the wine and bring to the boil to cook off the alcohol. This will take about 3 minutes.

4. Reduce the heat and add the stock to the pan, one ladle at a time. When the liquid has been mostly absorbed, add another ladle. Stir every few minutes.

5. After 30 minutes, add the mushrooms to the pan. Continue to add stock and stir as before.

6. When the barley is cooked (it should take about 40 minutes. You can tell by tasting – it should be tender but slightly firm), add the sugar snap peas and asparagus. These only need a minute.

7. Turn off the heat and stir in the Parmesan.

Smokey baked eggs

WHEAT-FREE GLUTEN- FREE AND VEGETARIAN

SERVES 2

INGREDIENTS