Step 1: Place the barley into a medium size pot, add the water and place over a high heat. Bring to the boil then reduce to a rapid simmer for an hour and then strain off the water and set aside.

Step 2: Strain porcini mushrooms and finely chop, reserving liquid and set aside

Step 3: In a large heavy base pot melt the butter and fry off the onions over a medium high heat until translucent. Add garlic, rosemary, thyme, and salt and cook for a further 3 minutes.

Step 4: Add chopped porcini, precooked barley, stock, reserved porcini liquid and sherry to the onion mixture.

Step 5: Place a large non stick fry pan over a high heat, add the extra virgin olive oil, once this is hot sauté off the mushrooms, seasoning with salt and add to the barley and stock.

Step 6: Cook for approx 10 minutes and adjust seasoning with pepper if needed.