Irish Breakfast

Start with the barley by adding diced onion and garlic to olive oil and butter heated in a pan, cook with no colour until translucent then add pearl barley and stir well. Mix bouillon jelly with boiling water and pour into the barley along with chopped tom atoes. Bring to a gentle boil and simmer for around 20 mins until barley is tender, stirring occasionally. Meanwhile cook the mini chorizo in a hot oven set to 180 degrees for 20 minutes. Deep fry the potato puffs until golden, place mushrooms on a baking tray and bake in oven for 10 - 12mins, once ready remove and flip to drain any additional moisture. Slice bread and rub with garlic clove ready for toasting. Gently fry egg. Pull everything together by plating pearl barley first then add prosciutto, toast, p otato puffs, mushrooms and mini chorizo. Finish with fried egg and garnish with watercress