Peel and finely slice the red onions. Peel and finely chop the garlic. Halve the chilli (if you’re using it), scrape out the seeds and white pith if you prefer milder heat and finely chop it. Pick the rosemary leaves off their stalks and finely chop them.

Pour 2 tbsp olive oil into a large pan and warm to a medium heat. Add the onions, garlic, chilli and rosemary. Tip in 2 tsp fennel seeds and season with a pinch of salt and pepper. Fry for 5 mins, stirring occasionally.

Meanwhile, trim the courgettes and chop them into bite-sized chunks. Add the courgettes to the pan and cook for 10 mins, stirring every so often. Fill and boil your kettle.

Dice the tomatoes and add them to the pan. Pour in the cherry tomato passata and the pearl barley. Top up the pan with 1.2 ltrs boiling water. Crumble in the stock cube and stir well. Bring the stew to the boil, then reduce to a simmer. Cover with a lid and cook for 40 mins, stirring now and then. If it seems a bit dry, add a splash more water and turn the heat down a little.

While the stew simmers, roughly chop the oregano leaves. Stir the baby leaf spinach into the stew to wilt it. Grate in the lemon zest and squeeze in the juice. Stir in the oregano leaves. Taste and add more salt or pepper if you think it needs it. Ladle the stew into warm bowls and serve.