Heat the oil in a large saucepan.

Fry off the diced onion and butternut squash for 10 mins until the onion is translucent and the butternut squash has begun to soften.

Add the crushed garlic, cherry tomatoes and mushrooms, then cook gently for 5 more minutes.

Once the mushrooms and other vegetables have cooked through, add the pearl barley to the pan and cook on a high heat for 2-3 minutes.

Add a ladle of stock along with the bay leaf and stir. Let this bubble away until the pearl barley has absorbed it.

Keep adding the stock a little at a time until the pearl barley is tender and the vegetables have cooked.

Remove the bay leaf and stir in the creme fraiche. Let this cook for a final few minutes until the dish is piping hot.

Season with the salt and pepper before serving on a bed of rocket.