Slice the chorizo and put in a large pan over a medium heat. Cook until golden and crisp.

Chop the onion and garlic and add to the pan. Sizzle for 30 seconds, then add the pearl barley. Stir to coat it in the chorizo oil, then tip in the chopped tomatoes and chicken stock. Bring to the boil, then turn down to a simmer for 25 minutes, until the liquid is mostly absorbed.

Throw in the peas, heat for another 2-3 minutes until the peas have cooked through, then season with salt and pepper.

Stir in the chopped parsley and the chorizo. To serve, top each bowl with a little crumbled feta.