Recipes, re-invented from cooking shows
Pearl barley and red lentil dal with spiced mushrooms, vegan cumin butter and green oil
Prep. Time:
Baking Time:
Total Time:
30 mins
1 hour
1 hour 30 mins
Serves:
4 bowls
Ryan created this dish for Great British Menu Series 21. Inspired by Ridley Scott's Gladiator and the barley-heavy diet of Roman gladiators, the pearl barley and red lentil dal drew warm praise for its inventive concept, its deeply flavoursome layered spice base, and barley cooked beautifully al den...
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Ingredients
FOR THE DAL: 1 tsp (3 g) cumin seeds, toasted 1 tsp (3 g) coriander seeds, toasted and lightly crushed 2 tbsp (30 ml) vegetable oil 1 large onion, finely diced 3 garlic cloves, minced 1 tbsp (15 g) fresh ginger, grated 1 tsp (3 g) ground turmeric 1 tsp (3 g) ground cumin 1 tsp (3 g) ground coriander 1 tsp (3 g) paprika 1 cup (200 g) pearl barley, rinsed well 1/2 cup (100 g) red lentils, rinsed 4 cups (1 litre) vegetable stock, plus extra to loosen 1 whole scotch bonnet, pricked once (for perfume, not heat) 1 1/2–2 tsp fine sea salt, to taste 1/2 lime, juiced, to finish
FOR THE SPICED MUSHROOMS: 1 tbsp (15 ml) vegetable oil 5 oz (150 g) oyster mushrooms, torn 3 1/2 oz (100 g) shiitake mushrooms, sliced 3 1/2 oz (100 g) enoki mushrooms, separated 2 tbsp (30 ml) soy sauce 1 tbsp (15 ml) maple syrup 1–2 tsp lemon or lime juice
FOR THE VEGAN CUMIN BUTTER: 2 tsp (6 g) cumin seeds, toasted whole 1/2 cup (115 g) vegan block butter, softened 1 pinch fine sea salt
FOR THE GREEN OIL: 1 cup (20 g) fresh coriander, leaves and stems 1/4 cup (15 g) chives 1/2 cup (15 g) flat-leaf parsley 3/4 cup (180 ml) neutral oil (grapeseed or light olive)
TO GARNISH: 1/4 cucumber, finely diced 1/2 red (bell) pepper, finely diced 2 spring onions, sliced A few sprigs fresh coriander 2 tbsp coconut flakes, lightly toasted
EQUIPMENT: Heavy-based saucepan or medium pot Small blender or food processor Fine sieve or muslin Frying pan or wok Small piping bag Wooden serving bowls and spoons (optional)
Method
STEP 1: TOAST AND BUILD THE SPICE BASE
Toast the whole cumin seeds and coriander seeds in a dry pan until fragrant, then lightly crush. Warm the oil in a heavy pot and gently soften the onion, garlic and ginger. Stir in the turmeric, ground cumin, ground coriander, paprika and the toasted seeds and cook for a minute until the spices bloom.
STEP 2: SIMMER THE DAL
Add the rinsed pearl barley and red lentils, stir to coat, then pour in the stock and drop in the whole pricked scotch bonnet. Simmer gently for about 40–45 minutes, stirring now and then and topping up with stock as needed, until the barley is tender with a little bite and the lentils have broken down into a loose, spoonable dal. Lift out the scotch bonnet before it bursts.
STEP 3: SEASON ASSERTIVELY
Season the dal in layers with fine sea salt, tasting as you go until the spices genuinely sing — a dal needs more salt than you expect. Finish with a squeeze of lime for lift.
STEP 4: MAKE THE VEGAN CUMIN BUTTER
Toast the cumin seeds, then blend or beat them into the softened vegan butter with a pinch of salt. Spoon into a piping bag and chill just until pipeable.
STEP 5: MAKE THE GREEN OIL
Blitz the coriander, chives, parsley and neutral oil until vivid green, then strain through a fine sieve or muslin for a clean, bright oil. Keep it cool so it holds its colour.
STEP 6: COOK THE MUSHROOMS
Get the pan properly hot and flash the oyster, shiitake and enoki mushrooms in the oil until golden, working in batches so they sear rather than stew. Add the soy sauce and maple syrup so the seasoning reads clearly, then finish off the heat with a squeeze of lemon or lime for brightness.
STEP 7: PREPARE THE GARNISHES
Finely dice the cucumber and red pepper, slice the spring onions, pick the coriander and lightly toast the coconut flakes.
STEP 8: ASSEMBLE AND SERVE
Spoon the hot, well-seasoned dal into a wooden bowl. Pile the spiced mushrooms on top, drizzle over the green oil and scatter the garnishes. Pipe a line of cumin butter onto a wooden spoon and serve alongside for the diner to stir through.
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Instructions
FOR THE DAL
1 tsp (3 g) , toasted
1 tsp (3 g) , toasted and lightly crushed
2 tbsp (30 ml) vegetable oil
1 large onion, finely diced
3 garlic cloves, minced
1 tbsp (15 g) fresh ginger, grated
1 tsp (3 g) ground turmeric
1 tsp (3 g) ground cumin
1 tsp (3 g) ground coriander
1 tsp (3 g) paprika
1 cup (200 g) , rinsed well
1/2 cup (100 g) red lentils, rinsed
4 cups (1 litre) vegetable stock, plus extra to loosen
1 whole scotch bonnet, pricked once (for perfume, not heat)
1 1/2–2 tsp fine sea salt, to taste
1/2 lime, juiced, to finish
FOR THE SPICED MUSHROOMS
1 tbsp (15 ml) vegetable oil
5 oz (150 g) oyster mushrooms, torn
3 1/2 oz (100 g) , sliced
3 1/2 oz (100 g) enoki mushrooms, separated
2 tbsp (30 ml)
1 tbsp (15 ml)
1–2 tsp lemon or lime juice
FOR THE VEGAN CUMIN BUTTER
2 tsp (6 g) , toasted whole
1/2 cup (115 g) vegan block butter, softened
1 pinch fine sea salt
FOR THE GREEN OIL
1 cup (20 g) fresh coriander, leaves and stems
1/4 cup (15 g) chives
1/2 cup (15 g) flat-leaf parsley
3/4 cup (180 ml) neutral oil (grapeseed or light olive)
TO GARNISH
1/4 cucumber, finely diced
1/2 red (bell) pepper, finely diced
2 spring onions, sliced
A few sprigs fresh coriander
2 tbsp coconut flakes, lightly toasted
EQUIPMENT
Heavy-based saucepan or medium pot
Small blender or food processor
Fine sieve or muslin
Frying pan or wok
Small piping bag
Wooden serving bowls and spoons (optional)
Heading 5
Ingredients
STEP 1: TOAST AND BUILD THE SPICE BASE
Toast the whole cumin seeds and coriander seeds in a dry pan until fragrant, then lightly crush. Warm the oil in a heavy pot and gently soften the onion, garlic and ginger. Stir in the turmeric, ground cumin, ground coriander, paprika and the toasted seeds and cook for a minute until the spices bloom.
STEP 2: SIMMER THE DAL
Add the rinsed pearl barley and red lentils, stir to coat, then pour in the stock and drop in the whole pricked scotch bonnet. Simmer gently for about 40–45 minutes, stirring now and then and topping up with stock as needed, until the barley is tender with a little bite and the lentils have broken down into a loose, spoonable dal. Lift out the scotch bonnet before it bursts.
STEP 3: SEASON ASSERTIVELY
Season the dal in layers with fine sea salt, tasting as you go until the spices genuinely sing — a dal needs more salt than you expect. Finish with a squeeze of lime for lift.
STEP 4: MAKE THE VEGAN CUMIN BUTTER
Toast the cumin seeds, then blend or beat them into the softened vegan butter with a pinch of salt. Spoon into a piping bag and chill just until pipeable.
STEP 5: MAKE THE GREEN OIL
Blitz the coriander, chives, parsley and neutral oil until vivid green, then strain through a fine sieve or muslin for a clean, bright oil. Keep it cool so it holds its colour.
STEP 6: COOK THE MUSHROOMS
Get the pan properly hot and flash the oyster, shiitake and enoki mushrooms in the oil until golden, working in batches so they sear rather than stew. Add the soy sauce and maple syrup so the seasoning reads clearly, then finish off the heat with a squeeze of lemon or lime for brightness.
STEP 7: PREPARE THE GARNISHES
Finely dice the cucumber and red pepper, slice the spring onions, pick the coriander and lightly toast the coconut flakes.
STEP 8: ASSEMBLE AND SERVE
Spoon the hot, well-seasoned dal into a wooden bowl. Pile the spiced mushrooms on top, drizzle over the green oil and scatter the garnishes. Pipe a line of cumin butter onto a wooden spoon and serve alongside for the diner to stir through.
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