When I was growing up, the crack of a can of Guinness and the subsequent foamy, white moustache sported by my dad marked the end of the working week, when he temporarily laid his suit to rest. Even now, two tins of the stuff are waiting on the kitchen table for my husband, Hugh, and me when we drive from London to Lincolnshire on a Friday night to see my parents. In this recipe, its velvet, ferrous tang is softened somewhat as it lends its savoury richness to a pearl barley stew that, to me, is every bit as comforting as a trip down memory lane. Mushroom, Guinness and pearl barley stew Prep 15 min Cook 1 hr Serves 4 7 tbsp olive oil 2 brown onions, peeled and finely chopped 2 carrots (200g), finely diced into 3-5mm pieces 2 celery stalks (200g), finely diced into 3-5mm pieces 4 garlic cloves, peeled and crushed 1 tbsp tomato paste 750g chestnut mushrooms, halved and cut into 5mm slices 250ml Guinness stout 1½ tsp fine sea salt 150g pearl barley To finish 1½ tbsp fresh lemon juice 20g parsley, very finely chopped ¼ tsp fine sea salt Put five tablespoons of the oil in a large casserole on a medium heat and, when hot, then add the onions, carrots and celery, and cook, stirring occasionally, for 15 minutes. Stir in the garlic, cook for another five minutes, then add the tomato paste and mushrooms, and mix well. Leave to cook for another minutes or so, stirring every now and then, until the mushrooms have reduced. Pour in the Guinness (it will froth up), salt and 700ml water, and bring to a simmer. Stir in the pearl barley, then leave to simmer on a medium to low heat for 30 minutes, until the grains are tender; keep an eye on the pot and, if need be, top up with more water. While the stew is cooking, in a small bowl mix the remaining two tablespoons of oil with the lemon juice, parsley and salt. Divide the stew between four bowls and spoon as little or as much of the salsa on top as you wish.