Talbina, is made with barley flour and uses honey or dates for sweetness. It has mild flavours and a creamy texture and looks an awful lot like the Indian classic sweet dish, kheer.

A tangy mustard coating gives this baked fish a great flavor and seals in the juices. I use two types of mustard in this recipe, Dijon and a grainy mustard. This is a very simple recipe and, once it ...

In a small bowl, whisk together the oil, lemon juice, the remaining 1 teaspoon of honey, the remaining 1/4 teaspoon of salt and the pepper until emulsified. In a large bowl, combine the barley ...

Add the garlic and thyme and stir fry for two minutes. Stir in the honey, mixed spice and then add the stock. Add the pearl barley to the saucepan and allow to bubble away for 15 minutes.

Bring to the boil and then simmer for 10 minutes, strain and discard the barley. Stir in the juice of the 2 lemons and half a cup of honey. Cool to room temperature. This is ready to serve ...