1.   Begin adding olive oil gradually, beating it in with a stirring motion and thinning with the reserved potato water when the mixture gets too thick.

2.   Add additional beer or water if the mixture gets too thick.

3.   Add stock if mixture gets too thick.

4.   Add more water if the mixture gets too dry.

5.   Cover and cook until the barley is tender and the mixture is thick, stirring frequently and adding more water if the mixture gets too dry.

6.   If mixture gets too pasty, add a splash of water.