Soak the barley overnight. Brown the finely sliced onion with a knob of butter and a drizzle of seed oil.
Add the julienne of speck. Add the peeled, sliced apples and cook for 3 minutes.
Then add the dried barley, stir well and pour in the wine.
Cook over a high heat until the wine has completely evaporated. Lower the heat and finish cooking, adding stock as necessary.
When the barley reaches the desired consistency (about 40 minutes after the wine evaporates) beat in the butter and cheese.