The weeknight comfort dish: Beetroot and pearl barley ‘risotto’ (pictured above)

Serves 4

To roast the beetroot

• 1g beetroot
• 150g pearl barley
• 2 tbsp extra virgin olive oil
• 1 medium carrot
• 1 stick celery
• 0 shallots
• 2 cloves garlic
• 300g roasted beetroot
• 1 tsp dried thyme
• 250g white wine
• 450g chicken
• 1 lemon
• 0 Crumbled feta

Step 1
Bake a batch at the beginning of the week and store in an airtight container in the fridge once cool.

Step 2
Set the oven to 220C/425F/gas mark 7.

Step 3
Rinse the beetroot.

Step 4
Chop off the stalks and leaves (leaving around 2cm of stalk attached) and dry these thoroughly.

Step 5
Store the stalks and leaves wrapped in damp kitchen paper in the fridge.

Step 6
Line a high-sided roasting dish with a large piece of foil; big enough to fully enclose the beetroot – and turn the sides up to prevent leakage.

Step 7
Add the beetroot and 350ml water, then fold the foil over the top like a parcel.

Step 8
Bake until cooked.

Step 9
This will take around 1 hour – when a knife slides through them easily, they are ready.

Step 10
Remove and leave to cool before peeling – you should be able to just push the skin off.

Step 11
If there are tough areas, use a peeler.

Step 12
First, cook the pearl barley.

Step 13
Rinse the barley under the tap, then transfer to a saucepan and cover with water.

Step 14
Bring to the boil, then reduce the heat and simmer for 40 minutes.

Step 15
(Do your vegetable prep while the barley is simmering).

Step 16
Once the barley has been cooking for 25 minutes, fry the chopped carrot, celery and shallots over a low heat until they have softened.

Step 17
Add the garlic and beetroot, then sprinkle over the thyme.

Step 18
Cook for about 3 minutes, stirring with a wooden spoon to prevent the mix from catching.

Step 19
Turn the heat up and add the wine.

Step 20
Cook until the alcohol has reduced by half.

Step 21
Using a slotted spoon, transfer the barley to the casserole dish, and add a few ladles of hot stock to cover.

Step 22
Season, then stir continuously with a wooden spoon, adding more stock as necessary, until the barley is tender and the liquid has been absorbed.

Step 23
(If you have plenty of beetroot leaves, pop a handful into the pot at this point).

Step 24
Squeeze in the juice from half the lemon, then taste to check the seasoning.

Step 25
Add more salt and lemon juice, to taste.

Step 26
Serve in bowls, with a scattering of feta and a final drizzle of olive oil on top.