Start the aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the diced red onion and cook for 3–4 minutes, stirring occasionally, until the onion turns translucent and releases a sweet, savoury aroma. You’ll know it’s ready when the edges just begin to brown.

Add the garlic and peppers: Stir in the minced garlic and both diced bell peppers. Cook for another 3 minutes, until the peppers soften slightly and you can smell the garlic becoming fragrant — be careful not to let it burn, as burnt garlic turns bitter.

Toast the spices and barley: Sprinkle over the ground cumin and smoked paprika, then tip in the pearl barley. Stir everything together for about 1 minute. The barley will start to look slightly glossy and you’ll hear a faint crackling sound as the grains toast in the hot pan — this step unlocks the barley’s nutty flavour.

Pour in the stock: Add the vegetable stock and bring it to a gentle boil. You’ll see tiny bubbles breaking across the surface. Reduce the heat to low, cover the pan with a lid, and let it simmer for 20 minutes. Check halfway through — the liquid should be bubbling softly, not furiously.

Add the beans and corn: After 20 minutes, stir in the drained black beans and frozen sweetcorn. The barley should be tender but still have a slight chew — it should yield easily when pressed between your thumb and finger. Replace the lid and cook for another 5 minutes, until the corn is heated through and the beans are warmed.

Finish with lime and season: Remove the pan from the heat. Squeeze over the lime juice and stir gently. Taste and adjust the seasoning with salt and black pepper — I usually add about half a teaspoon of salt, but this depends on your stock. The mixture should look vibrant, with pops of yellow corn, black beans, and red peppers against the creamy barley.

Assemble the bowls: Divide the barley mixture between four bowls. Top each portion with sliced avocado, a generous sprinkle of fresh coriander, and any extras you fancy — a dollop of yoghurt, a dash of hot sauce, or a handful of grated cheese. Serve immediately while everything is warm.