BBC Food - Recipes - Carrot, cumin and barley summer stew

Name: BBC Food - Recipes - Carrot, cumin and barley summer stew
Ingredients: 500ml/18fl oz carrot juice; large pinch of sea salt; 1 tsp ground cumin; 6 carrots (ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm/½in slices at an angle; 2 tbsp rapeseed oil; 80g/2¾oz white onion (about ½ a medium onion ), chopped; 2 Pasilla Bajio chillies , deseeded and finely chopped; 150g/5½oz pearl barley; 1 corn cob, cooked in boiling water for 20 minutes, covered; 4 rainbow chard leaves, rolled and chopped; stems cut into 3cm/1¼in pieces; 3 spring onions , finely sliced; small bunch coriander , chopped; ½ lemon , juice only; salt and freshly ground black pepper; 1½ tbsp rapeseed oil; micro coriander (optional)

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For many years Iâ€™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...

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Ingredients

500ml/18fl oz carrot juice
large pinch of sea salt
1 tsp ground cumin
6 carrots (ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm/½in slices at an angle
2 tbsp rapeseed oil
80g/2¾oz white onion (about ½ a medium onion ), chopped
2 Pasilla Bajio chillies , deseeded and finely chopped
150g/5½oz pearl barley
1 corn cob, cooked in boiling water for 20 minutes, covered
4 rainbow chard leaves, rolled and chopped; stems cut into 3cm/1¼in pieces
3 spring onions , finely sliced
small bunch coriander , chopped
½ lemon , juice only
salt and freshly ground black pepper
1½ tbsp rapeseed oil
micro coriander (optional)