Recipe

Enough for 4

• 4 Spring onions
• 100g (4oz) button mushrooms
• 3 tablespoons of sunflower oil
• 50g (2oz) flaked almonds
• 1 vegetable stock cube
• 225g (8oz) cracked wheat
• 8 ready-to-eat dried apricots
• 4 springs of fresh parsley
• Salt and ground black pepper

Method

1. Cut the tops and bottoms off the spring onions. Cut the onions diagonally into pieces, about 2.5cm (1in) long.
2. Wipe the mushrooms with a paper towel to clean them. Then, slice each mushroom thinly. Put a kettle on to boil.
3. Put about half a tablespoon of oil into a saucepan, over a medium heat. Cook the almonds until they are golden.
4. Put a paper towel onto a plate. Use a slotted spoon to lift the almonds onto it. Then, heat the remaining oil in the pan.
5. Add the mushrooms and spring onions to the pan..Cook them gently for five minutes, until they are soft. Stir them often.
6. Meanwhile, crumble the stock cube into a measuring jug. Pour in 600ml (1pint) of boiling water and stir.
7. Add the cracked wheat to the pan and stir it for a minute. Pour in the stock then turn the heat up so that the mixture boils.
8. It has boiled, turn the heat down and put a lid on the pan. Let the mixture bubble gently for about ten minutes.
9. Use kitchen scissors to snip the apricots into small pieces. Add the pieces to the bubbling mixture, along with some salt and pepper.
10. Take the lid off the pan. Let the mixture cook for five minutes more or until all the stock has been absorbed.
11. While the mixture is cooking break the stalks off the parsley. Put the leaves into a mug and snip them into small pieces.
12. Stir the parsley and half of the flaked almonds into the mixture. Sprinkle the rest of the almonds on top and serve immediately.