Pearl Barley Risotto with Red Pesto,Braised Chicken Thigh, Artichoke Mayo, Asparagus and Burford eggs  

Start by adding half of butter and some oil to medium size pot. Follow with shallots and cook in a medium heat until shallots are slightly caramelised.  

Add dried pearl barley to the pot and coat with onions, gently stirring for 2-5 minutes. Add chicken stock to pearl barley on a low heat and cover for 20 minutes.  

Once the pearl barley is cooked through, add the remaining butter and Cooks&Co Red Pesto until it emulsifies. Add additional seasoning to taste  

 With a large spoon, place the pearl barley risotto on a plate as the base followed by your additional toppings  

To a medium pot, add water and wait for it to boil. Once water has reached boiling point, generously salt it, add asparagus and cook for 3 minutes.   

Place all 6 eggs into the boiling water and remove 4 eggs at 6 minutes and 30 seconds for a soft runny egg. Place these 4 eggs into an ice water bowl to stop cooking process. Boil the remaining 2 eggs to 10 minutes for a hard yolk egg and chill in the ice water bowl.  

Peel the 2 hard yolk eggs and place into a small bowl to blend. To the bowl, add 2 Cooks&Co Artichoke Hearts, Dijon mustard and vegetable oil.