To a medium-sized pot, add 2 cups of barley and 6 cups of water, and bring to a boil over medium-high heat, then reduce to a simmer for 30-35 minutes until tender, stirring occasionally.

While the barley is cooking, combine the dried spices and salt in a dish, and in a separate dish combine the sunflower seeds, pumpkin seeds, dried cranberries, and black currants and set aside.

Heat the extra virgin olive oil in a large deep frying pan until shimmering and fry the butternut pumpkin cubes until tender. Remove half the pumpkin pieces and set aside.

Add 2 tablespoons of butter to the pan and continue to fry the remaining pumpkin until it’s caramelised, brown and crispy, then remove and set aside.

Transfer the cooked barley to the deep frying pan, add the cup of chicken stock, return the first batch of pumpkin pieces, add the spice mix, and half the dried fruit and seed mix, thoroughly stir to combine, add a cup of water if too dense, and cook for another 5 minutes. Taste, and adjust the seasoning as you like: it should be gently spiced, savoury and sweet.

Divide the barley pumpkin porridge between bowls, spoon the crispy pumpkin on top, sprinkle with the remaining seeds and dried fruit, and garnish with fresh dill sprigs.

Serve with more fresh dill, seeds and dried fruit to customise. A dollop of sour cream on top is delish.