Instructions: 1 Prepare the broth by heating the vegetable oil in a large pan. Add the chopped onion and allow to soften. Chop the celery and carrots into approximately 2.5cm/1" chunks.

2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl barley and vegetable stock into the pan and boil. Cover and simmer for 10-12 minutes. Add more water if necessary.

3 For the Barley Bannocks: Mix together the two flours, cream of tartar and salt in a large bowl.

4 In a small bowl mix the buttermilk and bicarbonate of soda and add to the flour mix. Bring the mix to a soft dough and knead for a minute on a lightly-floured surface.

5 Divide the dough into four and form into discs 9cm/3 1/2" in diameter and 1cm/ 1/2" in thickness. Cut a cross almost all the way through the dough.

6 Heat a griddle pan on a medium heat. Place the four doughs onto the pan and cook for 3-4 minutes on each side, or until golden.

7 For the Herbed Butter: Finely chop a selection of herbs and add them to the softened butter. Season well and beat together until thoroughly mixed.

8 Spoon into a small butter dish and smooth over with a palette knife.

Decorate with a herb leaf. Finely chop the parsley for the broth. Stir the dry sherry and parsley into the broth and season.

9 Ladle the broth into a soup bowl and put in a serving plate. Serve with the barley bannocks and herb butter.

For the Pearl Barley: Wash thoroughly in cold water, put in a pan, cover in cold water, boil and simmer for 30 minutes.

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