We offer FREE UK mainland delivery on orders over £40. More info...

Spicy Braised Barley with Butternut Squash & Spinach

September 16, 2013

Full of warming ingredients and winter goodness.

Serves 4



  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 spices 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.


Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.

    Also in Recipes - Vegan, Macrobiotic & Japanese

    Vegan Tofu Pad Thai
    Vegan Tofu Pad Thai

    March 08, 2017

    This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.

    Continue Reading

    Gluten Free Brown Rice Flour American Style Pancakes
    Gluten Free Brown Rice Flour American Style Pancakes

    February 27, 2017

    If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

    Continue Reading

    Buckwheat Breton Galettes With An Autumnal Filling
    Buckwheat Breton Galettes With An Autumnal Filling

    February 22, 2017

    Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

    Continue Reading