Travel and food go hand in hand on my holidays. I find joy in learning about culture through what the locals eat, and my recent journey to India has certainly brought plenty of great memories. I sampled street food, dined at fancy restaurants and ate everything in-between.

It was a great culinary tour, and one where I learnt that one of ancient India’s staple crops isn’t actually rice, but barley, known as ‘jau’ in Hindi. And while most Indians today wouldn’t think to include this ancient grain in their everyday diet, many chefs aim to lure foodies into this healthier option by using it in their dishes.

There are so many health benefits to cooking with barley. Some of them include better digestion because of the higher levels of fibre found in the grain, and it might also help lower cholesterol levels. Then there’s the fact that its slightly nutty taste makes it the perfect ingredient for more robust dishes. It has definitely inspired me to come up with this month’s recipe. I like to think of it as a modern twist on Indian food, and it’s such a simple, hearty dish to make.

Yes, heritage grains are trendy once again, so please try my saffron barley risotto; I guarantee you will love it!