1 Preheat the oven to 180C/350F/gas mark 4. Lay a sheet of baking parchment on a baking tray and then spread the carrots on top. Drizzle with oil and season with salt and rosemary. Cover with a sheet of foil and place in the oven for 25 minutes. Remove the foil, then return the tray to the oven for about 15 minutes until the carrots brown slightly .
2 In an ovenproof pan, gently saute the onion, garlic and spices in a knob of butter for 10 minutes until soft.
3 Add the roasted carrots, olives, lemon zest, 50g butter, honey and barley, then season. Stir well to coat the grains and fry for a further 2 minutes, then add the stock or water.
4 Bring to the boil, cover and put in the oven for 20-30 minutes until the barley is just cooked.
5 Serve hot with a sprinkle of toasted hazelnuts over the top, followed with some chopped parsley and a splash of lemon juice.