Belbula, barley semolina porridge

Wash 200 g of chicha in cold water at least a couple of times to wash out the excess starch.

Filter the grain out of the water; it should be clean and slightly expanded.

Add the grain to a pot with plenty of room, pour in 500 ml water and turn the heat to high.

At the boil add 1 tablespoon olive oil to stop the grains clumping, mix, drop to medium and cover.

Cook 5 to 20 minutes, checking every 5 minutes, until the grains have expanded and absorbed most of the water.

Add 750 ml milk, cover, and cook about 10 to 15 minutes, mixing occasionally so it does not stick, until the milk is almost all absorbed.

Finish with a quarter teaspoon of salt; the texture should sit between porridge and a glass of milk.

Serve drizzled with olive oil; savoury with dried thyme and flaky sea salt, or sweet with a good drizzle of honey.