• 1 ½ c pearl barley
• 2 bunches of fresh asparagus (chopped)
• ¾ cups of double podded broad beans
• Zest of ½ lemon
• ½ c of good quality olive oil
• ½ c toasted sunflower or pumpkin seeds
• Freshly ground salt and pepper

Cook the pearl barley in a saucepan of boiling water for about 20 minutes or until just tender. Drain and set aside to cool.

Cook the asparagus in boiling salted water until just tender and remove from the pan to cool. Blanche the broad beans in the liquid and then drain.

Mix the oil and lemon zest together for the dressing and then combine all the ingredients and season to taste.

• 200 g softened butter
• 2/3 c sugar
• 1 egg
• 1 tsp vanilla essence
• 1 2/3 c flour
• 4 tbsp custard powder
• 2 tsp baking powder
• 2 cups of stewed apples

Preheat the oven to 175C. Cream the butter and sugar with an electric beater until light and fluffy, and the egg and beat well, then add the vanilla.

Sift the dry ingredients and fold the mixture gently until combined. Place 2/3 of the shortcake mixture in a lined tin (about 18 x 28 cm) and smooth out the base. Then top with the apple and pieces of the shortcake mixture. Bake for about 30 mins or until lightly golden. Leave to cool in the pan and lightly dust with icing sugar to serve.