SERVES 4-6

A recipe by Simon Rogan

INGREDIENTS

100g unsalted butter, softened
200g blue cheese at room temperature
100g ground almonds
1 lemon, juiced
25g English mustard
500g pearl barley
1 ½ tbsp rapeseed oil
200g onion, finely chopped
400g celeriac cut into 1cm cubes
500ml chicken stock
155g diced pancetta
13g flat leaved parsley, leaves roughly chopped

METHOD

In a large bowl, beat the butter and cheese together with a wooden spoon to form a smooth mixture. Add the almonds, lemon juice and mustard and beat into the mixture and set aside.

Bring a large pan of salted water to the boil. Add the pearl barley and simmer for 25 minutes, until soft. Meanwhile, heat 1 tbsp of oil in a large pan. Add the onion and garlic; sweat over a low-medium heat until soft, about 8 minutes. Add the celeriac and cook gently for 10-15 minutes, until it has softened slightly.

Strain the barley, then add it to the pan with the onions and celeriac. Add the stock and bring to the boil. Reduce the heat to low and stir in the cheese mixture, one spoonful at a time, until fully incorporated, about 4-5 minutes; season. Meanwhile, heat the remaining ½ tbsp. oil in a frying pan. Fry the pancetta over a medium heat until crispy, then drain on kitchen paper. Scatter the pancetta and parsley over the ragout and serve, ideally with a chicory, walnut and pear salad.

TOP TIP

This can easily be made vegetarian by removing the pancetta and using vegetarian stock and cheese.