Step 1: Preheat oven to 180C.

Step 2: Boil barley in 10 cups of water until cooked and set aside.

Step 3: Remove top leaves and roots from the leeks and place upside down in water to clean.

Step 4: Slice the leeks into three pieces and place in a deep pan with half a cup of Verjuice, one cup of water and two tablespoons of Extra Virgin Olive Oil. Cover with baking paper and simmer until soft.

Step 5: To marinade the chicken, place remaining Verjuice and Extra Virgin Olive Oil with salt and lemon thyme in a bowl and whisk together.

Step 6: Coat he chicken in the marinade and pan fry gently to brown before placing in the oven for ten minutes. Remove and set aside to cool.

Step 7: Blanch cavolo nero for thirty seconds before squeezing and draining. Set aside.

Step 8: Cut the mushrooms into thirds and toss in butter and lemon thyme over a medium heat.

Step 9: Place the barley into a pan to and lightly fry to heat through.

Step 10: To assemble, place the barley, mushroom, leeks, cavolo nero and Dried Mustard Apricots into a bowl and drizzle with Extra Virgin Olive Oil.