100g unsalted butter

15 sprigs of thyme

6 large Portobello mushrooms

180ml dry white wine

250ml vegetable stock

2 garlic cloves, finely sliced

coarse sea salt and black pepper

Pearl Barley

1 tbsp sunflower oil

1 medium onion, finely chopped

1 garlic clove finely chopped

750ml vegetable or chicken stock

110g pearl barley

1 quarter of preserved lemon, flesh removed, and skin finely chopped

50g feta cheese, crumbled

1 tbsp chopped flat-leaf parsley

2 tsp thyme leaves

2 tbsp purple basil sprouts, radish sprouts or purple basil leaves shredded

1 tbsp olive oil

1. First cook the barley. Heat the sunflower oil in a heavy-based saucepan and sauté the onion and garlic until translucent. Add the stock and bring to the boil. Stir in the barley, reduce the heat, then cover and simmer for 1 hour, until all the liquid has been absorbed and the barley is tender.

2. Meanwhile, preheat the oven to 180’C. Take a large baking tray and grease it heavily with two-thirds of the butter. Scatter the sprigs of thyme over it and place the mushrooms on top, stem-side up. Pour over the wine and stock and scatter the sliced garlic over. Dot each mushroom with a couple of knobs of the remaining butter, then season with salt and pepper. Cover the tray with foil and place in the oven for 15-20 minutes, until the mushrooms are tender. Leave them in their cooking juices until you are ready to serve.

3. When the barley is done, remove the pan from the heat and stir in the preserved lemon, feta, parsley and thyme. Taste and add salt and pepper. To serve, reheat the mushrooms in the oven for a few minutes if necessary. Place each mushroom on a serving plate, stem-side up. Scoop the barley on top and spoon some of the cooking juices over. Garnish with the basil and drizzle with olive oil.