Ruth, if you were wondering what to do with Barley...

You can use it in place of rice for things like stews, soups and risottos. I made a squash and shitake risotto for dinner on Sunday night using barley in place of rice, and it was dee-licious, especially with a teaspoon of rocket pesto and slice of homebaked wholemeal bread.
Other food we've recently been eating is:

Banana bread bundt with white sugar icing and shredded coconut sprinkled generously over it.

Spinach tortillas filled with shredded lettuce, chili sin carne and served with rice and peas with tomato salsa.
I took McGonnagle through to Glasgow a couple of weekends ago to a Scottish Vegans' potluck and this is what we took:

Chocolate-peanut butter fudge with pistachios based on this recipe.

Baked vegan yum-yums based on this recipe. For anyone who doesn't know, yum-yums are a kind of rope-shaped, twisted donut - popular in Scotland - with a simple sugar glaze. There is usually dairy in the recipe. These were lovely, and a treat to eat. What I think would make them even better for next time is using all-white flour and making them a little thinner. And for true yum-yum authenticity - deep-frying them. But the flavour was great and actually reminded me of the Polish jam donuts of my youth - P?czki - that my Gran used to churn out en-masse for special occasions. I think it may be time to put that plum jam in the fridge to good use...