Broad beans with pearl barley and feta

Serves 4

• 1 tbsp olive oil
• 30g butter
• 1 bunch spring onions
• 2 cloves garlic
• 400g pearl barley
• 800g broad beans
• 200g white wine
• 1 litre vegetable stock
• 2 sprigs mint
• 1 small handful parsley
• 100g feta

Step 1
Next, you immerse the beans in boiling water for two minutes, refresh them in cold, and drain them.

Step 2
Then by squeezing them gently, you can slip the seductive green beans out of their grey, papery skins.

Step 3
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Step 4
If you are using skinned broad beans, just add them at the end to heat through.

Step 5
Heat the oil and half the butter in a large, heavy-based pan and add the spring onions and garlic.

Step 6
Cook gently until soft, about 5 minutes, then stir in the pearl barley.

Step 7
Cook for a minute or so, then add the broad beans and, soon after, the white wine.

Step 8
Cook until it has been absorbed then add the stock.

Step 9
Simmer, stirring often, until the barley is tender.

Step 10
This will take about 30 minutes; top up with hot water if the stock is absorbed before the barley turns soft.

Step 11
Take off the heat and stir in the rest of the butter, then season to taste, bearing in mind you will be finishing the dish with some salty cheese.

Step 12
Leave to sit, covered, for 5 minutes then stir in the herbs and feta.

Step 13
Serve.

Step 14
To order a copy for £19.99 with free UK p&p, go to guardianbookshop.