Swede & Thyme Barlotto

|Cook your pearled barley risotto-style and youve got €˜barlotto. This swede-studded version goes particularly well with Cock-a-Leekie Chicken roast or dish it up as a vegetarian main.|swede|1.2 litre vegetable or chicken stock1 onionhalf a swede peeled and diced into 1cm cubes2 garlic cloves250 pearl barleya splash of whiskey or white wine2 bay leavespinch of nutmeg or mixed spicea handful of thyme leavessea salt and freshly ground pepper|Pour your stock into a saucepan. Set over low heat to gently simmer.Peel and finely dice your onion and swede. Peel and chop your garlic. Set large pot or pan over high heat. Add a little oil or butter.Swirl in your chopped onion swede and garlic. Season well. Lower heat a little. Cook 5 mins or till it starts to pick up a little colour.Swirl it in along with the barley. Toast for a moment. Add a splash of whiskey or wine if you like. Tuck in the bay leaves. Stir in a large ladle of stock. Lower heat. Set a timer for 25 mins.Continue to stir in a ladle or two of stock in every few mins till the timer goes off or till its all used up the barley is tender and has a little bit of sauciness to it. Top up with water if needed.Finish with a little lemon zest and juice an extra nugget of butter a grating of nutmeg and a generous scattering of fresh thyme leaves. Tweak seasoning to taste and dish up warm.|10.00 minutes|4|Veggie Runners