Method

• Preheat the oven to 190C/170Cfan/Gas5.
• Bring a large pan of salted water to the boil. Cook the greens for 3 minutes until tender. Drain and refresh under cold water. Squeeze out any excess water and set aside.
• Melt the olive oil and butter over a low to medium heat in a hob proof/ ovenproof casserole dish fitted with a lid.  Add the onion and celery and fry gently for 10 minutes until softened and golden. Add the white garlic, Black Garlic cloves and mixed herbs.
• Stir in the mushrooms, pearl barley and chestnuts, ensuring the ingredients are well combined.  
• Add 750ml vegetable stock, Black Garlic Paste, bay leaves and ½ teaspoon of freshly ground black pepper. Bring to the boil.
• Cover and bake in the oven for 30 minutes, check the casserole and add more stock if the barley has absorbed too much liquid. Return to the oven for a further 15 minutes.
• After 45 minutes (in total), stir through the wilted greens and return to the oven for 5 minutes.
• Remove from the oven. Discard the bay leaves, stir through the lemon zest, parsley and cream cheese. Season to taste with salt and freshly ground black pepper. Replace the lid and leave to stand for 5 minutes before serving.