500g Jerusalem artichokes, peeled and halved/quartered lengthways (or left whole if small)

500g parsnips, sliced lengthways into wedges, woody parts removed

300g banana shallots, halved lengthways

5 tbsp cold pressed British rapeseed oil

2.5 tbsp sherry vinegar

1 tsp London or local honey

300g organic pearl barley

2 tbsp dijon mustard

½ large radicchio, or 2 red chicory, leaves separated and roughly torn if large 50g pine nuts, toasted for 2-3 minutes in a hot, dry frying pan

80g rocket

4-5 slices goat’s cheese for grilling


We chose this dish as it’s plant and goat’s dairy-based & uses local, seasonal produce. We love the smoky, earthy flavour of caramelised Jerusalem artichokes combined with the nuttiness of British barley & the sweet herbal notes of the Bermondsey honey.

The benefits, as we see it, are the higher nutritional benefits of the seasonal crop, the greater sustainability of using a largely plant-based ingredient list, the further environmental pay-off on the locally sourced components & not least the fact that it’s flipping delicious.


Heat the oven to 200°C. Toss the artichokes, parsnips and shallots in a roasting tin with 1.5 tablespoons of rapeseed oil & a splash of sherry vinegar, season with salt and pepper and roast for

50-55 minutes, tossing occasionally, until golden, chewy and caramelised.

Take out the artichokes & add the 1 teaspoon locally produced honey to the parsnips, toss well to coat & finish in the oven for a further 5-10 minutes.

While veg is roasting, put barley in a large saucepan, cover with boiling water and simmer for 25-30 mins until tender but still with some bite. Drain and leave for a minute while you make the dressing.

Mix remaining 2 tablespoons sherry vinegar with mustard in small bowl and whisk until combined and thick. Season generously, then drizzle in the remaining 3.5 tablespoons of British rapeseed oil, whisking constantly to form a thick dressing. Put the pearl barley in a large mixing bowl and toss through one third of the dressing so it soaks into the warm grains. Toss through the radicchio, so it wilts a little.

Mix roasted veg with pearl barley, pine nuts and rocket. Taste and season.

Lightly oil a baking sheet and heat the grill to high. Put slices of goat’s cheese on the baking sheet, paint with oil & season with black pepper then grill for 4-5 minutes until bubbling & golden. Toss the rest of the dressing through salad, divide among plates, top each plate with a slice of toasted goat’s cheese & serve.



Celebrates local
Celebrates local
Features more veg
Features more veg