Full of warming ingredients and winter goodness.

Serves 4

Ingredients

150g pearl barley
1tbsp Clearspring Italian Olive Oil
1 small butternut squash, peeled, seeded and chopped in to chunks
1 onion, diced
1 clove garlic, crushed
1tsp cumin seeds
½ tsp cinnamon
1tsp fresh ground black pepper
1tbsp Clearspring Shizengo Sake
1tbsp Clearspring Soya Sauce
1tbsp Clearspring Rice Mirin
1 orange, zest and juice
2 sachets Clearspring Miso Bouillon mixed with 800ml water
2 big handfuls spinach

Method

1. Pre-heat the oven to 180C/gas 4.
2. Wash the pearl barley thoroughly in cold water and then put to one size.
3. Heat the olive oil in a pan and add the onion, and fry gently for 2-3 minutes or until just starting to soften, now add the butternut squash and garlic and fry for 3 more minutes. 
4. Add the spiced and as soon as you can smell then, put the barley, sake, soya sauce and mirin into the pan and allow the alcohol to burn off. 
5. Finally, pour in the orange juice and zest and the miso bouillon and cover the pan with foil.
6. Back in the oven for 1 hour.
7. Remove from the oven, take off the foil. Stir through the spinach and serve as soon as it has wilted.