for the peppers

700	ml	vegetable stock	bring to the boil
4		peppers, mixed colours	halved, deseeded; add to stock and simmer for c. 15 minutes until just about soft, remove, put aside to cool

for the filling

120	g	Zwicky pearl barley
200	ml	water (no salt)	bring to the boil together and continue to boil until the barley is soft, allow to cool
100	g	carrots
100	g	sweet corn
100	g	sweet corn
1		spring onion	Chop all the vegetables, mix into barley and leave for at least 30 minutes, allowing the flavours to develop
200	g	soured cream	mix half into the barley vegetable mix
			place pepper halves on to an oven-proof dish, add filling and gently press down
			with a teaspoon, scoop the rest of the soured cream on to the filling

Reheat and brown

Place in the middle shelf of a preheated oven, 250˚C/475˚F or 220˚C/425˚F with a fan/gas mark 9.

Chef’s tip

In place of peppers, you can also use hollowed out white squash or marrow; add the hollowed out flesh, cut into small pieces and add to the barley vegetable mix.

Barley is a rich source of minerals and contains silicic acid which strengthens tendons and connective tissue. The combination of barley and sugar has a beneficial effect on the nervous system and the metabolism.

Pearl barley is the grain of the barley that has been peeled and polished, leaving a clean little pellet and is particularly suitable for soups and stews.