Bok Choy with Garlic & Ginger / Savoury Bread Pudding with Morels & Beetroot Greens / Beef, Butternut Pumpkin, Barley, Beer & Olive Stew

Blog Post & Recipe: all good

They require almost no cooking (indeed, demand it), and take to all sorts of flavor arrangements. They're lovely with mushrooms, and unctuous with oyster sauce, and downright addictive with garlic and ginger.

Bok Choy with Garlic + Ginger

Blog Post & Recipe: Savory Bread Pudding with Morels and Beet Greens – Recipe

Really there isn’t much difference between a savory bread pudding and stuffing, except that bread pudding is bound with eggs. The tricky bit is to add the richness of the custard without crushing the lightness of bread. A few simple moves help: tear the bread instead of cutting it in too uniform cubes to create more airspace.

Blog Post & Recipe: Beef, Butternut Squash, Barley, Beer and Olive Stew

Somewhere between a stew and a risotto this was going to be your standard beef stew til I realised we didn’t have many vegetables , you could use less pearl barley for a sloppier stew. The beer gives a lovely malty taste to the chewy barley, salty olives, tender meat and sweet butternut squash [...] Alternatively is you are using a slow cooker 6 hours on low with the barley added for the last hour.

Beetroot Orzotto / Smoked Eggplant Curry / Dragonfruit

Blog Post & Recipe: Beetroot orzotto

This is a hearty autumn dish on its own or a nice alternative to serve as a side dish to fish or meat. You could also pair it with a couple of soft boiled or poached eggs or creamy goat cheese or feta.

Blog Post & Recipe: Smoked Eggplant Curry

This is the easiest method to smoke something ... He makes a chicken curry and then smokes it by placing a bowl with a smoking hot piece of charcoal in the curry. The smoke gets into the curry, making it all smoky and wonderful. I’ve adapted Sanjeev Kapoor’s smoked chicken curry by using eggplant

Blog Post: How Does Your Dragon Fruit Grow?

With crisp, watery white flesh dotted with crunchy black seeds, it's somewhere between a kiwifruit and a watermelon in texture, but with a much more subtle flavor than either. Faintly sweet, with a floral aroma, they're very refreshing and one of the best ways to finish a meal or cleanse your palate between bites of rich foods.

CC Hal's Stirfry Sauce / 10 Healthy Drinks / 2 Vegetarian Recipes

Blog Post & Recipe: CC Hal's Stirfry Sauce

The sauce seemed exotic as a new vegetarian but now it is a bit less exciting. However the flavours meld beautifully into a tasty, easy sauce. I cooked it with lot of vegetables.

Recipes: Quick and healthy recipes + Henry Dimbleby's quick and healthy drinks

Carrot, orange and ginger juice recipe ... Real hot chocolate recipe ... Ginger and mint steeper recipe ... Super-healthy almond smoothie recipe ... Cloudy apple and mint juice recipe ... Pearl barley milk recipe ... Green smoothie recipe ... Kiwi breakfast smoothie recipe ... Cucumber cooler recipe ... Raspberry breakfast power smoothie recipe

Article & Recipes: Gateway vegetable dishes for the meat lover

For his resolution to have a real shot, we'd need a couple of gateway dishes - meatless ones that masqueraded as meaty ones. They'd also have to be fast and easy to make. We settled on two: Mushroom bourguignon, a riff on the traditional beef dish made with pearl onions, carrots, wine and beef stock; and barley risotto ... We'd also use vegetable purees - onion to thicken the bourguignon sauce, and carrot to bind together the risotto.

Sausage Rolls / Chicken with Pearl Barley Risotto / Creamed Onion with Bacon & Chives

Blog Post & Recipe: How to make perfect sausage rolls

Are sausage rolls the best party food ever, and what's the best meat to make them with; does anything rival the classic pork and herb?

Blog Post & recipe: Chicken with Pearl Barley Risotto

Using Italian farro risottos as an inspiration, in this dish the barley is not just an afterthought or bulking ingredient but the star in a savory vegetable porridge. I used chicken thighs but chunks of shoulder of lamb or beef work well.

Blog Post & Recipe: creamed onions with bacon and chives

Sure, it may sound like creamed onions = cream + onions but this is more. It’s smoky salty drippings and nutmeg and thickened cream and sherry and chives and bits of browned bacon and is worth every one of the minutes I spent peeling those onions.

Brandy Butternut Squash / Pan-Seared Cod with Bacon and Creamy Fennel Ragout / 3 Barley Recipes

Recipe: How to Make Brandy Butternut Squash

3. Mash the butternut squash. Add a splash of brandy.

Recipe: PAN-SEARED COD with BACON and CREAMY FENNEL RAGOUT

Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.

Article & Recipes: Hugh Fearnley-Whittingstall's barley recipes

[Barley] is a staple, of course, in old favourites such as Scotch broth and Irish stew, but it can also take a starring, beguiling role in more outré broths and soups, in nutty, flavoursome salads, or as an alternative to arborio rice in creamy, risotto-style concoctions.

Spiced lamb and pearl barley ... Barley pilaf with mushrooms and dill ... Barley, raisin and walnut biscuits ...

Indonesian Style Rich Roast Lamb / Crispy Roast Pork Belly / Barley, Tomato & Garlic Risotto

Blog Post & Recipe: Kambing Panggang Berempah // Indonesian style Rich roast lamb

Finally.... here I am with spicy Indonesian food that will make you droll :)

Blog Post & Recipe: Crispy roast pork belly

The only trick with siu yuk is getting the skin crispy enough–you want it really brittle and not the least bit chewy–while keeping the flesh tender and moist.

Recipe: Yotam Ottolenghi's barley, tomato and garlic risotto recipe

Initially, I cooked up some barley with chopped tomatoes with the intention of using it to stuff some courgettes, but it tasted so good that I decided to serve it as it was.

Butternut Squash Carbonara / Barley Risotto / Matching Pasta to Sauce

Blog Post & Recipe: Butternut Squash Carbonara

Since butternut squash is easiest to use in cube form I wanted to use a pasta that would go better with it and I thought that orecchiette would work well if I cut the squash small enough to be cupped by the little ear shaped pasta.

Blog Post & Recipe: irresistible barley risotto

Somehow, this combination of barley cooked with dry marsala and red wine somehow tastes like this incredibly meaty dish, and the closest thing is a few tablespoons of butter, and some chicken stock, easily replaceable by olive oil and vegetable stock.

Article: When Pasta Met Sauce: A guide to which sauces go best with which noodles

Certain pastas are best eaten with certain sauces. Others work well with a wide variety of sauces—the workhorse pastas, like farfalle. The general rule is that delicate noodles are for delicate sauces while heartier noodles are for heartier sauces, but similar to wine pairing, it’s not always that simple.

Coconut Barley Pilaf With Corn, Chicken and Cashews. Tomato Confit. Baked Ziti

Recipe: Coconut Barley Pilaf With Corn, Chicken and Cashews, which comes with and introductory article about the cook, her cat, and her shrivelling ears of summer corn.

While the pilaf simmered, I contemplated the large hunk of poultry in front of me.

Article & Recipes: Caramelized Tomato Confit

This isn’t really, truly a confit.

It’s almost a confit. It has both sugar syrup and olive oil in it, both of which can be used to cover and preserve the item in question, which in this case is caramelized tomatoes.

Technically, since I am not meaning for the sugar and the oil to preserve the caramelized tomatoes , I guess we should call this a relish ...

Blog Post & Recipe: Dinner Tonight: Baked Ziti

But baked ziti is all about the abundant combination of sauce, pasta, and cheese. It's heavy, filling, and meant to be an indulgence [...] The great thing about this recipe is that, as the cookbook advertises, everything happens in one pot. So the pasta literally cooks in the sauce, sucking up as much of the tomato flavor as it can possibly manage. Relatively light on the cheese, this substitutes a bit of heavy cream, which oddly makes the whole dish feel light.