Place a large, heavy-based saucepan over a low heat. Add 2⁄3 of the spring onion, along with the garlic and olive oil. Gently fry for a minute or so, until soft and fragrant. Add the pearl barley and stir through until the grains become slightly glossy.

Add 1 ladle of stock at a time, and gently cook until the grains plump up and absorb the liquid. Simmer for 20 to 25 minutes, stirring occasionally. Once the grains are tender with a slightly nutty bite, and the texture is creamy, remove from the heat and season to taste.

Fold in the blanched sugar snap peas, the broad beans or peas, parsley, the remaining spring onion and a handful of thinly sliced purple cabbage. When ready to serve, divide between warmed bowls and serve with a crack of black pepper and a good drizzle of extra virgin olive oil.

Cook’s notes: Add a splash of white wine before adding the stock, if you like. For additional dairy, serve with crumbled goat’smilk cheese or ricotta.