To make the leg of lamb steaks and salmoriglio

Light a barbecue and allow the coals to turn white. Meanwhile season the leg of lamb steaks with plenty of sea salt. Cook the steaks, leaving them for four or five minutes each side or until they brown and form a crust. Then Turn and cook for a similar length of time on the other side before resting for another five minutes. To make the sauce, finely chop the oregano and garlic and smash in a pestle and mortar with some sea salt. Add the juice and zest from an organic lemon and thin with some extra virgin olive oil. 

To make the barleyotto

Heat a large heavy based saucepan over a medium heat with two tablespoons of the olive oil. Add the onion and cook for five minutes then add the garlic, rosemary and 200g of the shredded chicory and cook whilst stirring for three minutes or until wilted down. Save 50g of the red chicory tops to serve. Next add the barley grain and cook for a few minutes whilst stirring. 

Add the red wine, turn the heat up and bring to the boil, whilst stirring. Once the red wine has been absorbed into the barley, add the stock and bring back to a simmer. Cook for 20-25 minutes, whilst stirring occasionally. Once the barley is al dente, season with sea salt and freshly ground black pepper and stir in half the grated walnuts. Using a stick blender, pulse blend a little in one spot in the pan to create a creamy texture, whilst leaving the majority of the grains whole. This will give the barleyotto a nice creamy texture. Stir in the chard leaves and allow to rest for a few minutes before serving. 

Serve topped with the remaining radicchio and grated walnut and optionally sliced radishes, root vegetable crisps.