Hugh Fearnley-Whittingstall has extolled the virtues of pearled spelt and barley, describing them as indispensable staples in his winter cooking. He notes that both grains are versatile, affordable, and easy to cook, with spelt requiring 20-25 minutes of simmering compared to barley's 30-40 minutes. Fearnley-Whittingstall emphasises that while spelt is slightly sweeter and nuttier, barley has a more earthy flavour, and both can be used interchangeably in risottos, salads, soups, and even sweet dishes.
The chef highlights the thriftiness of pearl barley, which can cost as little as 50p for a 500g bag and forms the basis of several meals. Spelt is more expensive but still economical. Fearnley-Whittingstall points out that both grains are forgiving to cook, with a greater margin for error than rice or pasta, and can be simmered for extended periods without becoming mushy.
Although pearled grains are refined due to the removal of the outer bran layer, Fearnley-Whittingstall is unconcerned, as they pair well with healthy ingredients such as onions, garlic, carrots, greens, lentils, and beans. He recommends using virgin olive or rapeseed oil as a dressing and notes that meat, offal, or oily fish can accompany the grains.
Fearnley-Whittingstall concludes by describing a meal-in-a-bowl that varies with available stock, grains, greens, and roots, often including chickpeas. He encourages readers to experiment with these grains, which he considers a repository for seasonal produce.
