This is one of my favourite recipes in the book. The combination of miso, barley and mushrooms is inspired by Niki Segnit’s Flavour Thesaurus: More Flavours, while the incredibly moreish coriander pesto is my version of Noor Murad’s from Ottolenghi Test Kitchen: Extra Good Things – a happy melange of inspiration where the pearl barley and mushrooms look after themselves in the oven, leaving you to just blitz the pesto (and bask in the admiration of your dinner guests when they take their first bite).