• 2 cup rolled oats
• 6 tbsp wholemeal or gluten free flour
• 1 tsp salt
• 2 tsp sugar
• ½ tsp baking soda
• 50 g butter
• 7-8 tbsp of hot water

Preheat the oven to 190 C.  Mix the first five ingredients in a bowl then rub in the butter until it resembles large bread crumbs.  Add the hot water half a tablespoon at a time until you have a thick dough.  The amount of water needed will vary depending on the oats.

Roll out on a lightly floured board to about ½ cm thick and cut into shapes.  Bake for 15-20 mins or until lightly golden in colour.

• 3 tbsp olive oil
• 1 large sliced onion
• 1 large leek, sliced
• 2 carrots, diced
• 2 cloved of crushed garlic
• 1 tbsp chopped rosemary or thyme
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp caraway seeds
• 2 chorizo sausages, sliced on the diagonal
• 1 c pearl barley
• 6 c chicken stock
• 1 bay leaf
• 2 c thinly sliced cabbage
• 6 large silver beet leaves chopped

Heat the oil in a large saucepan and cook the onion, leeks,  carrots, herbs and salt until the vegetables are tender.  Add the spices and sausage and cook a further 2 mins.

Add the barley, stock and bay leaf .  Bring to the boil and then simmer until the barley is tender.  Add the cabbage and silver beet and simmer a further five minutes.  Serve topped with grated parmesan, and some crusty bread on the side.  Yum!