John Whaite served up a tasty pea risotto with minty feta on Lorraine.

The ingredients are; 1 litre good-quality vegetable stock, 300g frozen peas, 3 strips lemon zest, 3 cloves garlic, crushed, Olive oil, 6 spring onions, chopped, 400g pearl barley, rinsed and drained, Juice of 1 lemon, 1tbsp crème fraiche and Small handful fresh parsley, roughly chopped.

For the feta topping: 200g feta cheese, Remaining lemon zest, 10 mint leaves, 50ml extra virgin olive oil, Salt and pepper.