Ingredients:
1 knob of butter
1 leek
300g/1 cup pearl barley
1 litre/4 cups stock
1 large handful of cheese
Method:
Melt the butter in a pan or cauldron
Roughly chop the leek and add to the pan. Cook for a few minute to soften.
Add the barley and fry for a few minutes. Pour over the stock
Bring to a boil and simmer until the barley is tender and the water absorbed (45 mins-1 hour).
Remove from the heat and stir in the cheese.