Fill a medium saucepan with water. Add chicken stock and bring to boil. Add barley and boil for 35 minutes. Drain.

Gently heat half the butter in a non-stick frying pan. When melted, add pearl barley and marjoram and coat in the butter. Once hot and starting to sizzle, add a splash of water along with grated parmesan and cracked black pepper. Stir to combine evenly and cook until parmesan has melted. Remove from heat but leave the heat on. Taste and season with more salt and pepper if necessary.

Divide barley between 2 bowls and keep warm. Return pan to the heat and add the remaining butter and sage leaves. Cook over medium heat until sage becomes crispy and butter starts to brown, but not burn.

Drizzle butter and sage leaves over parmesan barely and serve with extra parmesan for garnish.