20g |
unsalted butter, plus 1 knob extra, to finish |
1 tablespoon |
olive oil, plus extra if needed |
2 |
small round shallots, finely chopped |
or 1 |
banana shallot, finely chopped |
2 teaspoons |
sea salt |
2 |
large sage leaves, finely chopped |
1 teaspoon |
thyme leaves |
1/2 |
butternut or winter squash, peeled, deseeded and cut into 2 cm cubes |
150g |
pearl barley |
pinch |
red chilli flakes |
1 litre |
Chicken stock (+ poached chicken breast), warm, (or use store-bought) |
40g |
parmesan, grated |
|
freshly ground black pepper |