Carrot, cumin and barley summer stew

For many years I’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 notes, but the heat should be gentle. The dish is wholesome, satisfying and healthy yet luxuriously creamy and a fantastic showcase for the big flavour of my favourite Early Nantes carrots.

Each serving provides 351kcal, 7g protein, 51g carbohydrates (of which 18g sugars), 12g fat (of which 1g saturates), 7g fibre and 0.8g salt.

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For the carrots

  • 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

For the barley

To finish