You could add a little grated ginger if you want a bit more zing. Rinse ¾ cup of pearl barley under cold water until the water runs clear. Place the barley in a saucepan with the zest of 2 lemons ...

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Boil the pot barley in unsalted water for 25 minutes, then drain it. Preheat an oven to 160C/320F/Gas 3. Peel the onions and slice them into thick rings. Cut the celery into short lengths.