Pearl barley with mushrooms (Perlovka s gribami)

1. Rinse the pearl barley thoroughly and soak it in cold water for 1 hour (or overnight), then drain – this makes it cook faster and more evenly.

2. Bring the barley to the boil with the water and a little salt, cover and simmer over low heat for 35-40 minutes until tender but still with a little bite; drain off any remaining water.

3. Meanwhile, in a large frying pan, sweat the finely chopped onion and grated carrot in half the butter for 5 minutes.

4. Add the rest of the butter and the sliced mushrooms and fry over high heat for 8-10 minutes until their liquid has evaporated and they're nicely browned.

5. Stir in the cooked barley, season with salt and pepper and toss together for 3-4 minutes so it takes on the mushroom flavour.

6. Serve sprinkled with fresh parsley, on its own (with sour cream) or alongside roast meat.

Tip: Perlovka was the "poor" grain of Soviet canteens, but with mushrooms and butter it becomes a nutty, filling side – Tsar Peter the Great is said to have been particularly fond of it.