180g pearl barley

1 garlic clove

750ml veg stock (may need extra water too)

50g butter

tbs soy sauce

tbs aged balsamic

5g honey

1 sliced avocado

3 sliced spring onions

10g nigella seeds

garnish with baby herbs, 100g toasted chopped hazelnuts.


1. Rinse the barley until the water runs clear (about 3 minutes) drain well

2. Heat tbs oil in a pan and fry the garlic for 3 minutes until golden in parts, then add the barley.

3. Add the stock and bring to the boil

4. Simmer for 25 minutes until very thick and soft

5. Cool slightly and blend about 40% until smooth. Fold back into the pan and season. Cool until you can handle it

6. Mould into flatish patties about 10-12cm

7. Now fry in oil for 3 minutes each side, drain

8. Dressing - Melt the butter and keep heating until the butter begins to turn nut brown, about 4-5 minutes.

9. Whisk in the vinegar, oil, honey etc. Season

10. Serve cakes topped with avocado and spring onions, spoon over dressing and garnish with chopped toasted hazelnuts