Stray Foodie New Year Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

This is the start of the year when we look forward and plan for new beginnings. I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

It's the start of a new year, where we are all looking forward and planning for new beginnings. Here are two recipes containing one of my seasonal favourites, barley, which has a fantastic nutritional boost for the winter months.

Barley Bannocks

This is a Recipe from a dear friend of mine from Orkney who makes Barley Bannocks every year. A Bannock is something that is rounder and thicker than a biscuit and can be cooked on a griddle. It could be described as similar to a pancake.

Ingredients:

• 125g Beremeal or Barley Flour


• 1 tbs plain flour


• 1 tsp baking powder


• Pinch of Salt and buttermilk to mix

Heat the griddle

Sieve the ingredients together and mix to a soft dough

Place in dollops on the hot griddle and press down with your lifter to about 6 inches round

Bake on both sides

Serve warm with a little honey – delicious!

Barley Risotto

Pearl Barley is very similar to arborio rice which we use for a good risotto, but is so much more flavoursome and great for healthy eating.

Ingredients:

• 1 tsp Olive Oil


• 300g Pearl Barley


• 50ml White Wine


• 1 Litre hot Vegetable Stock


• 1 tsp Pesto of your choice


• 4 individual Purple Sprouting Broccoli, chopped


• 2 Shallots


• 4 Paris Brown mushrooms


• 1 Medium size Leek


• A Handful of Spinach


• Parmesan Cheese to taste

Heat the oil in a sauté pan over a medium heat with a chopped onion, leek and pearl barley for 1 minute

Then pour in the wine and bring to the boil and simmer for 2 mins

Add the stock little by little, stirring all the time and it continues to absorb (note: you may not require all the stock)

Once the barley is soft and creamy, add the mushrooms, pesto, purple sprouting and parmesan

Add the spinach at the very last minute so it just wilts into the risotto and check the seasoning.

If required at this stage you may like to finish with a little butter.

This can easily be adapted to accommodate vegetarian or vegan guests.

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Read More: 

• Stray Foodie: Chocolate Ganache Terrine


• Stray Foodie: Festive Vegetable and Leek Strudel

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