Simon Rimmer served up tasty crispy barley cakes with avocado on Sunday Brunch.

The ingredients are: 180g pearl barley, 1 garlic clove, 750ml veg stock (may need extra water too), 50g butter, tbs soy sauce, tbs aged balsamic, 5g honey, 1 sliced avocado, 3 sliced spring onions and 10g nigella seeds.

To garnish: baby herbs, 100g toasted chopped hazelnuts.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.