Baked Cauliflower with Pearl Barley

'Adapted from a recipe by Delicious Magazine'

Ingredients:

1 large cauliflower leaves removed and saved

Olive oil for frying 1 onion,

finely sliced 2 leeks,

finely sliced 4 fresh thyme sprigs

180g pearl barley

300ml dry white wine

1 litre vegetable stock

250ml single cream

Juice 1 lemon

200g mushrooms

100g mature cheddar

Method:

Heat the oven to 220°C/200°C fan/gas 7

Bring a large pan of water to the boil and cook the whole cauliflower for 10 minutes until nearly tender

Drain and pat dry with kitchen paper

Heat a splash of oil in a large frying pan, add the onion and leeks and fry gently for 10 minutes until softened

Add the thyme sprigs and pearl barley, and fry for a few minutes

Turn up the heat, add the wine and simmer to reduce for 5 minutes, then add the stock and simmer for 20-25 minutes until the barley is nearly tender, stirring occasionally with a wooden spoon

Stir in the cream, reserved cauliflower leaves and the lemon juice, then simmer for another 5 minutes

Heat a splash of oil in a separate pan over a high heat and fry the mushrooms for 5 minutes until they start to colour and soften

Add them to the sauce, taste and season

Place the cauliflower on top of the sauce. Grate over the cheese, then bake in the oven for 30-35 minutes until golden brown and bubbling