Pumpkin with shatta and black barley from How to Eat a Peach: Menus, Stories and Places (page 238) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Moroccan-spiced quick pickles; Semolina bread with orange and aniseed; Olive oil-braised leeks with harissa and dill; Roast purple-sprouting broccoli with chilli, feta and preserved lemon yogurt; Fennel, cucumber and grape salad with pistachios

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock, and pot barley for black barley.

  • e_ballad on May 21, 2018

    I’d trust Diana implicitly when it comes to matters of the kitchen, however, I’m not about to repeat the instructions to half-roast the pumpkin, toss in spiced butter, then continue roasting. The mush was tasty though, as was the fiery shatta & mellow black barley. A great dish, but I’d add the spices from the beginning of the roasting.

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