Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

• 400 g pearl barley
• 800 g water
• 300 g Parmesan cheese, cut into pieces (3 cm)
• 150 g manchego cheese, cut into pieces (3 cm)

Spice Mix

• 30 g cumin seeds
• 15 g ground lemon myrtle
• 10 g black peppercorns
• 5 g fennel seeds
• 5 g pink peppercorns (optional)
• 6 swordfish, fillets (approx. 165 g each - see Tips)

Cardamom mousse

• 5 cardamom pods
• 3 Szechuan peppercorns
• 1 dried bay leaf
• ¼ tsp fresh lemon thyme (see Tips)
• 125 g liquid fish stock (see Tips)
• 125 g full cream milk
• 15 g soy sauce

Herb puree

• 120 g extra virgin olive oil
• 100 g fresh baby spinach leaves
• 1 bunch fresh parsley, leaves only
• 1 bunch fresh tarragon, leaves only
• 1 bunch fresh coriander, leaves only

Risotto

• 1 brown onion, cut into quarters
• 1 garlic clove
• 20 g extra virgin olive oil, plus an extra 2-3 tbsp to fry
• 875 g liquid fish stock
• 2 pinches sea salt
• 2 pinches ground white pepper
• 3 tsp unsalted butter
• lemon juice, to drizzle
• 150 g sour cream
• 200 g frozen baby peas, thawed
• 300 g frozen broad beans, thawed and shelled

Assembly

• 2 g xanthan gum
• 50 g unsalted butter
• ½ lemon, juice only
• 1 bunch fresh dill, leaves only, to garnish
• 1 bunch sorrel, leaves only, to garnish
• edible flowers, to garnish