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1 celery heart, sliced, leaves retained

¼ head radicchio, shredded

½ bunch of parsley, leaves roughly chopped

A handful of dill, roughly chopped

Juice of 1 lemon

Place the barley in a saucepan and pour over approximately 1.5 litres boiling water. Simmer for 25 minutes until al dente, rinse under cold water, then drain. Put to one side.

Place the mussels in a large pan, add a splash of water, cover and place over a medium-high heat for 2-3 minutes until they've all opened. Drain into a colander and leave until cool enough to touch, take the mussels from the shells and discard the shells.

Place the chopped chilli in a small bowl and stir in 4 tablespoons of olive oil to make a chilli oil.

Combine the barley, celery and leaves, radicchio, mussels, parsley and dill in a large salad bowl. Season well, pour over the chilli oil and squeeze over the lemon. Combine everything with your hands, then serve.

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Quick Italian fish, tomato and potato stew