Simon Rimmer served up miso glazed mushrooms with barley on Sunday Brunch.

The ingredients are: 1 finely diced onion, 2 cloves garlic, 750ml good quality veg stock, 250g pearl barley, 50g butter, 25ml oil, 15g white miso paste, 15ml soy sauce, 15ml sake (optional), 350g thickly sliced chestnut mushrooms, 10ml rice vinegar and 100g walnuts – toasted for 10mins at 180c.

Mizuna leaves to serve.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.