Working on my latest book with nutritionist Dr Federica Amati has opened my eyes to the health benefits of barley, which has been grown in Scandinavia since the Stone Ages. The word barley means “what is cultivated”, and this grain is one of the oldest known to man; it is also vitamin- and mineral-rich, and has a high fibre content compared with other wholegrains. Today’s fritters are very quick to make, combining grated beetroot and caraway with cooked barley; smoked fish and dill are my favourite topping for them, but go with whatever takes your fancy. Cooking barley like rice, risotto-style, is a bit more time-consuming, but it can be the base for so many meals and, like so many things, is vastly improved by the addition of a fried egg.
