Raymond Blanc cooks a delicious carrot with cumin and barley summer stew on Kew on a Plate.
Raymond says: “For many years I’ve had a deep longing to create a form of risotto using barley, but as the Italians might tell me off, I decided to play safe and call this a stew. The spices add complex notes, but the heat should be gentle. The dish is wholesome, satisfying and healthy yet luxuriously creamy and a fantastic showcase for the big flavour of my favourite Early Nantes carrots.”
The ingredients for the carrots: 500ml carrot juice, large pinch of sea salt, 1 tsp ground cumin and 6 carrots (ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm slices at an angle.
For the barley: 2 tbsp rapeseed oil, 80g white onion (about ½ a medium onion), chopped, 2 Pasilla Bajio chillies, deseeded and finely chopped, 150g pearl barley, 1 tsp ground cumin, 1 corn cob, cooked in boiling water for 20 minutes, covered, 4 rainbow chard leaves, rolled and chopped; stems cut into 3cm pieces, 3 spring onions, finely sliced, small bunch coriander, chopped, ½ lemon, juice only and salt and freshly ground black pepper.
To finish: 1½ tbsp rapeseed oil and micro coriander (optional).