Pearl barley & mushroom orzotto

Heat 1 tbsp oil in a large saucepan and cook the soffritto for 5 minutes until softened. Stir in the barley. Add the stock, bring to the boil, then cover and simmer for 35-40 minutes until the barley is tender

Stir in the mushroom soup and spinach and bring back to a simmer until the spinach has wilted

Meanwhile, heat the remaining 1 tbsp oil in a large frying pan and fry the sliced mushrooms for 5 minutes until lightly browned. Add the garlic and herbs and cook for 1 minute more