Pearl barley arancini and pumpkin purée Author: The Duke of Wellington Inn, Newton Serves: 4 Ingredients arancini balls: 6 tbsp butter 1 head celery finely diced 4 carrots finely diced 6 shallots finely diced 4 cloves garlic crushed 720g pearl barley 2.2 litres vegetable stock 200ml white wine 4 tsp salt 4 tsp ground pepper