Recipe: Barley, coconut-milk risotto with peas and baby leeks

Add a big knob of butter to a large pot and heat over medium heat. Fry 3 chopped leeks and 1 peeled and minced garlic clove, 10 minutes. Add 500g pearl barley, 1 x 400ml tin coconut milk and 1,5L (6 cups) vegetable stock to the pot, and simmer, stirring occasionally, until the barley is tender (but still has a slight bite), about 30 minutes.

When the barley is cooked, remove from heat and stir in 250g defrosted frozen peas and 150g finely grated Parmesan. Spread on a serving platter and serve sprinkled with

crumbled feta, chargrilled baby leeks, fresh microherbs (optional) and dollops of créme fraîche.

Spiced preserved guavas

Stored in sterilised jars, these guavas will keep in the fridge for up to 2 weeks. They make for a lovely gift and are delicious served with a scoop of vanilla ice cream or warm custard!

Makes 2 x 1L jars EASY 1 hr

THE FLAVOUR COMBINATIONS

1.5L (6 cups) water

400g sugar

8 whole cloves

4 star anise

3 lemongrass stalks,

roughly chopped

3 cinnamon sticks

pinch salt

13 (1.6kg) guavas

HOW TO DO IT

1 Add the water, sugar, cloves, star anise, lemongrass, cinnamon sticks and salt to a large pot. Bring to a boil, 25 minutes.

2 While the poaching liquid boils, prepare the guavas, quartering some and halving others. Add the guavas to the poaching liquid and simmer until the guavas are soft, but not mushy, about 30 minutes.

3 Pour the guavas and liquid into sterilised jars and store, refrigerated, for up to 2 weeks.

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