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Apricot and almond tart with brown bread and banana ice cream

by Jack Monroe
Desserts

Serves 6

Prep: 1-2 hrs

Cook: 1-2 hrs

Carrot, cumin and barley summer stew

by Raymond Blanc
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Daube de boeuf Provençal

by Eric Chavot
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Lamb cutlet in tandoori spices with pearl barley, greens and raita

by Aktar Islam
Main course

Serves 2

Prep: 30-60 mins

Cook: 10-30 mins

Veggie roast Yorkshire pudding wrap

by Justine Pattison
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Spelt with blackberries, beets, walnuts and buttermilk dressing

by Diana Henry
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Beetroot and blue cheese spelt

by Saliha Mahmood-Ahmed
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Fruit and cobnut crumble cream

by Yotam Ottolenghi
Desserts

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Riz au lait (Rice pudding)

by Raymond Blanc
Desserts

Serves 8

Prep: 1-2 hrs

Cook: 1-2 hrs

Roasted leg of lamb with boulangère potatoes and a fricassée of onions and peas

by James Martin
Main course

Serves 4-6

Prep: <30 mins

Cook: 1-2 hrs

Tomato and sausage pearl barley ‘risotto’

by Sophie Whitbread
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

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