Barley is wholesome, filling and easy on the pocket it also has a wonderful texture which compliments the sweet roasted pumpkin and fresh parsley.

850g pumpkin, skinned and de-seeded

5 Tbsp olive oil or any good quality oil

150g butter

1 medium onion, or leek, finely diced

Salt and freshly ground pepper

2 garlic cloves, finely chopped

350g barley

1.5 litres hot vegetable stock

75ml dry white wine or vermouth (optional)

75g parsley, finely chopped

100g Parmesan cheese, freshly grated

Method

Peel the pumpkin and cut into 3 cm chunks and place into a bowl along with 3 tablespoons of the oil and season with salt and pepper.  Pour onto a baking tray and roast in the oven for about 30 minutes or until browned on the outside and tender on the inside. Remove from the oven and set aside.

Melt half the butter and the remaining olive oil in a large, heavy based saucepan and cook the onion without colouring until soft and transparent (about 5 minutes).  Add the garlic and barley and continue to cook so that every grain gets coated in butter.  I like to almost toast the grains of barley for a few extra minutes so that the flavour goes a little nutty.

Turn the heat up and add the wine (if using) stir well and let the liquid reduce.  Once that has reduced add one ladleful of hot stock at a time and stir well so that it can absorb into the barley.  Continue adding ladleful by ladleful of hot stock until the barley is becoming plump and tender (30 minutes).  Add the cooked pumpkin and fold through. 

Season well with salt and pepper add the parsley and a generous handful of the grated parmesan cheese, mix gently to combine.