Broad Beans with Pearl Barley and Feta

Heat the oil and half the butter in a large, heavy-based pan and add the spring onions and garlic. Cook gently until soft, about 5 minutes, then stir in the pearl barley. Cook for a minute or so, then add the broad beans and, soon after, the white wine. Cook until it has been absorbed then add the stock. Simmer, stirring often, until the barley is tender. This will take about 30 minutes; top up with hot water if the stock is absorbed before the barley turns soft. Take off the heat and stir in the rest of the butter. Then season to taste, bearing in mind you will be finishing the dish with some salty cheese. Leave to sit, covered, for 5 minutes then stir in the herbs and feta. Serve.