Ingredients

• 100g/3½oz pearl barley or pearled spelt
• 2 tbsp olive or rapeseed oil
• 250g/9oz shallots or baby onions
• peeled and cut in half
• 300g/10½oz Brussels sprouts
• trimmed and outer leaves removed
• 400g/14oz parsnips
• peeled and cut into 2.5 cm/1in chunks
• 150g/5½oz cooked
• peeled chestnuts
• 150ml/5fl oz medium-dry cider
• 2 bay leaves
• torn
• 2 thyme sprigs
• 750ml/26fl oz hot vegetable stock
• extra virgin olive oil
• for drizzling
• sea salt and freshly ground black pepper
• leafy tops from 1–2 Brussels sprout stems
• ½ garlic clove
• finely chopped or grated
• 25g/1oz walnuts or pumpkin seeds
• 1 lemon
• juice and zest
• 2–3 tbsp extra virgin olive or rapeseed oil
• salt and freshly ground black pepper

Directions

• Put the pearl barley into a large bowl
• cover with cold water and leave to soak for 15 minutes.
• Heat the oil in a flameproof casserole dish over a medium heat. Add the shallots
• Brussels sprouts
• parsnips
• chestnuts
• and season with salt and pepper. Cook for 15 minutes
• stirring only occasionally
• until you get a golden-brown colour on the vegetables.
• Add the cider and simmer for a couple of minutes
• stirring and scraping the bottom of the pan to deglaze it
• until the liquid has reduced to almost nothing.
• Drain the pearl barley and rinse well. Add to the casserole dish with the bay leaves
• thyme and stock. Stir well
• bring to a simmer
• then reduce the heat to low. Cover and simmer for 35–40 minutes
• or until the barley is tender. Check the seasoning.
• Meanwhile
• to make the pesto
• strip any tough stalks from the Brussels leaves. Roughly shred or chop the leaves and place into a food processor. Add the garlic
• walnuts or pumpkin seeds and some salt and pepper. Blend until finely chopped
• stopping once or twice to scrape down the sides.
• Add a squeeze of lemon juice and slowly trickle in the oil
• whilst the processor is on. Stop when the ingredients have formed a coarse pesto – it’s nicest if it’s still a bit leafy and textured
• rather than a smooth puree. Taste and add more salt
• pepper or lemon juice as needed. Place into a bowl and finish with a few fine gratings of lemon zest.
• To serve
• spoon the hotpot into warmed bowls and top with the sprout top pesto.