If you're using fresh beans and peas pop them out of their pods (don't forget to enjoy stroking the blankety bed inside the broad bean shells!)
Bring two small pans of water to the boil. Cook the broad beans for 3-5 minutes in one and the peas for 2-3 minutes in the other (or according to packet instructions if you are using frozen veg). Drain and refresh under cold water.
Pod the beans (remove the outer skin by pinching a hole in one end and squeezing them out).
Heat the olive oil in a large frying pan, add the onion and cook gently until soft.
Add the garlic and barley and cook for a further minute.
Add the wine and cook until it is absorbed.
Add 500 ml vegetable stock and simmer, stirring occasionally, for 45 minutes until the barley is tender and the stock is absorbed (add more stock if necessary).
Add the beans and peas and cook gently for a further two minutes, covered.
Add the spring onions, fresh herbs and black pepper to taste.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.