• 90g butter
  • 2 chopped onions
  • 600g pearl barley
  • 1 celeriac chopped into slices then matchsticks 2cm long
  • 800ml-1l chicken or veg stock
  • Juice of 1 lemon
  • 300ml creme fraiche


  • STEP 1
    Melt the butter in a pan, add the onions and cook over a medium heat until they are soft and beginning to take on some colour.
  • STEP 2
    Add the barley and celeriac, then stir-fry for two minutes. Pour in enough stock to cover by 1cm. Bring to the boil, cover the pan, then turn the heat right down and cook for 15-25 minutes. Have a peep from time to time – you may need to add a little more stock if it is becoming too dry.
  • STEP 3
    When the barley is just tender, add the lemon juice and crème fraîche, heat for a short while and then taste. Add salt and white pepper to taste. Serve hot in small bowls, with some shaved Grana Padano and a little more crème fraîche. Make up to a day in advance.

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