BROWN BARLEY RECIPES

Steps:

• Preheat a gas grill on low heat for at least 10 minutes.
• Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
• In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
• Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
• *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

Steps:

• 1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
  2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
  3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
  4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
  5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
  6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
  7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
  8. Serve with hunks of soda bread for dunking.