This is quite a sophisticated and intense dish, with the rich, spicy blood sausage complemented so well by the luscious fig and tangy creme fraiche - perfect as a small appetiser or a tapa. Though creme fraiche and the less glamorously titled sour cream have different fat contents and are made a little differently, they both bring much to savoury cooking, with a lightly tart profile that balances the creamy richness.
30g pearl barley
2 purple eschalots, in 3mm slices
extra-virgin olive oil
2 morcilla sausages, sliced about 2cm thick on an angle
4 tbsp creme fraiche
2 large ripe figs, sliced thickly
2 handfuls baby kale (or use baby spinach or baby rocket)
1. Heat three centimetres of oil in a small pot until about 200C. Fry the barley in batches until it puffs up (a few seconds). Remove, drain on paper towels and season.
2. Add a pinch of salt and sugar to the sliced eschalots, toss through and set aside for five minutes to soften.
3. Heat a splash of oil in a frying pan and cook the morcilla until crisp, about one minute each side.
4. Dollop one tablespoon of creme fraiche on to each plate, top with the hot morcilla and fig slices and scatter over the eschalots and kale. Dress with a little vinegar and oil, sprinkle over the puffed barley and serve immediately.
Drink Try a Spanish white such as godello or a light, unoaked tempranillo.