Parsnip sprout and chestnut hotpot with cider and sprout top pesto

Ingredients

• 100g/3½oz pearl barley or pearled spelt
• 2 tbsp olive or rapeseed oil
• 250g/9oz shallots or baby onions, peeled and cut in half
• 300g/10½oz Brussels sprouts, trimmed and outer leaves removed
• 400g/14oz parsnips, peeled and cut into 2.5 cm/1in chunks
• 150g/5½oz cooked, peeled chestnuts
• 150ml/5fl oz medium-dry cider
• 2 bay leaves, torn
• 2 thyme sprigs
• 750ml/26fl oz hot vegetable stock
• extra virgin olive oil, for drizzling
• sea salt and freshly ground black pepper
• leafy tops from 1–2 Brussels sprout stems
• ½ garlic clove, finely chopped or grated
• 25g/1oz walnuts or pumpkin seeds
• 1 lemon, juice and zest
• 2–3 tbsp extra virgin olive or rapeseed oil
• salt and freshly ground black pepper

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