Ingredients
2 tbsp extra virgin olive oil
1 yellow onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
3 sage leaves, coarsely chopped
120g/4¼oz dried porcini, soaked in
250ml/8floz of warm water
300g/10oz Sharpham Park Pearled Spelt
250ml/8floz good quality chicken stock
250ml/8floz Barolo (or full bodied red wine)
75g/3oz of Parmesan, half grated and half shaved
Sea salt
Freshly ground black pepper

Method
Place the olive oil in a medium sized, heavy based saucepan over a gentle heat. Add the chopped onion, garlic and sage and also a pinch of salt.

Take half the porcini from the water they are soaking in and chop roughly. Add to the saucepan and stir once or twice to combine. When the onion is soft (after 5 minutes or so) add the pearled spelt and stir well to coat in the olive oil, garlic, sage and porcini.

Add the chicken stock and wine and turn the heat up slightly and cook for between 20 and 30 minutes (spelt cooks quite quickly – you are looking for a nutty tenderness). Stir and taste frequently.

Finish with the rest of the porcini and parmesan. Adjust the seasoning; you will need a pinch or 2 of sea salt and a really generous grinding of black pepper. Serve hot with chewy, peasant style bread. Alternatively, it’s delicious with grilled quail or rabbit.