Method

• Preheat the oven to 220C Peel the pumpkin and cut into 3 cm chunks and place into a bowl along with 3 tablespoons of the oil and season with salt and pepper
• Pour onto a baking tray and roast in the oven for about 30 minutes or until browned on the outside and tender on the inside
• Remove from the oven and set aside
• Melt half the butter and the remaining olive oil in a large, heavy based saucepan and cook the onion without colouring until soft and transparent (about 5 minutes)
• Add the garlic and barley and continue to cook so that every grain gets coated in butter
• I like to almost toast the grains of barley for a few extra minutes so that the flavour goes a little nutty
• Turn the heat up and add the wine (if using) stir well and let the liquid reduce
• Once that has reduced add one ladleful of hot stock at a time and stir well so that it can absorb into the barley
• Continue adding ladleful by ladleful of hot stock until the barley is becoming plump and tender (30 minutes)
• Add the cooked pumpkin and fold through
• Season well with salt and pepper add the parsley and a generous handful of the grated parmesan cheese, mix gently to combine
• Serve with a little more grated parmesan on top and a grind or two of pepper