Peel the onions and thinly slice them. Peel and finely chop the garlic clove. Slice the chilli in half and flick out the seeds and membrane if you prefer less heat. Finely chop the chilli. Dice the tomatoes into small pieces.

Pour 1 tbsp oil into a large pan and warm to a medium heat. Slide in the sliced onions, garlic and chilli. Season with a pinch of salt and pepper. Fry for 5 mins, stirring, till slightly softened.

Add the chopped tomatoes and 1 tsp turmeric to the pan. Cook and stir for a further 2 mins.

Tip the barley into the pan and pour over 350ml boiling water. Crumble in the stock cube and stir to dissolve. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 20-25 mins, till the barley is cooked and tender. Check the pan a few times and add more water if it starts to dry out too quickly.

Meanwhile, slice the thick stalks away from the kale and finely shred the leaves.

Heat your grill to high. Rub the lemon sole fillets with 1 tbsp oil and a pinch of salt and pepper. Lay the lemon sole fillets on a baking tray, and when the barley is tender, slide the fish under the grill to cook for 5 mins.

While the fish is cooking, add the shredded kale to the pan of barley. Stir over a low heat till wilted. Grate in the lemon zest and squeeze in the juice. Have a taste and add more salt or pepper if needed.

Spoon the veg-studded barley onto a couple of plates. Top with the grilled sole fillets and serve.