The super-cheap supper

Method

1. Melt a knob of the butter in a medium pan. Add the pearl barley, stir to coat in the butter, then cook gently for 2-3 minutes. Dissolve the stock cube in 600ml hot water, then pour over the pearl barley.
2. Simmer over a medium heat for 25-30 minutes until tender. Keep topping it up with another 800ml hot water, ensuring the barley is covered. When cooked, remove from the heat, taste, then adjust the seasoning. Add the frozen peas, then set aside with a lid on for about 10 minutes.
3. Meanwhile, melt the remaining butter in a frying pan and cook over a medium heat until foaming. Add the mushrooms and fry for 5-10 minutes until golden brown. Season. To serve your supper, combine the pearl barley and peas with the mushrooms, herbs and cheese. Taste, adjust the seasoning, then spoon into bowls.