Preheat the oven to 180°C.
Sauté spring onion whites and garlic in oil until soft.
Stir in barley for two minutes, add 425ml stock, and simmer covered for 20 minutes.
Mix in onion greens and tomatoes, cook for five minutes, then stir in chervil and seasoning.
Wilt spinach with butter, nutmeg, and salt in a pan.
Cool, drain, and chop spinach before mixing with sausage meat and Worcestershire sauce to form eight patties.
Coat patties in flour, then beaten egg, and finally breadcrumbs.
Brown patties in oil, then bake in the oven for 20 minutes.
Simmer half the butter, shallots, garlic, half the tomatoes, and 2 tbsp stock until pureed.
Stir in remaining butter, tomatoes, and parsley.
Serve patties over barley topped with the tomato sauce and chervil sprigs.