Step 1

Preheat the oven to 200ºC, gas mark 6. Place the barley into a large saucepan and fill three-quarters full with cold water. Add a pinch of salt and the bay leaves. Bring to the boil, then reduce the heat to a fast simmer and cook for 25 minutes, until tender but still with a slight bite. Drain off any excess water, discard the bay leaves and leave the barley in the sieve. Clean the pan.

Step 2

As the barley cooks, put the squash, onion, garlic and chilli on a parchment-lined baking tray. Coat generously in oil and season well. Roast for 25 minutes, or until soft and a little coloured.

Step 3

Once the squash is in the oven, heat a heavy-based frying pan over a high heat. Pat the pork dry with kitchen paper and rub all over with the sunflower oil. Season with the sea salt, then add to the hot pan. Press down firmly with tongs and cook for around 2 minutes each side until a deep golden brown. On the last side add the bashed garlic, bay leaves and butter to the pan. As the butter melts, baste the pork thoroughly.

Step 4

Remove the pork from the pan and place on top of the squash in the oven for 12-15 minutes, or until piping hot throughout, the juices run clear and there is no pink meat. Remove the pork from the oven and leave to rest.

Step 5

Place the pan the pork was cooked in back on the heat and add the cider. Using the edge of a wooden spoon, scrape up the caramelised juices from the base of the pan. Reduce by about a quarter, or until thickened slightly. Taste and season, then place the sauce on the lowest heat to stay warm.

Step 6

While the pork rests, add the squash, onion, garlic and chilli to the barley pan, then add the cream, mascarpone, herbs and season generously. Blitz with a stick blender until smooth and thick (if needed, add a splash of water to loosen). Season to taste. Add the barley, half the parmesan and 20g butter, then beat well until combined and silky.

Step 7

Before slicing the pork, add any resting juices to the cider sauce. On warmed plates, add a large ladleful of barley and tap the plate to flatten and fill it. Slice the pork into 2cm thick rounds, season with sea salt flakes and lay carefully on the barley. Finish with a drizzle of cider sauce and the remaining parmesan.