1. Melt butter in large pot over medium heat. Add the leeks, garlic and thyme. Cook for 3-4 minutes until the leeks have started to soften, adding a dash of water if necessary to prevent sticking. 2. Stir in the barley, cayenne and chicken broth. Bring to a boil, reduce the heat, and simmer, covered, until the liquid has evaporated and the barley is tender, adding a little extra broth as necessary - this should take approx. 40 minutes. 3. Add the chorizo, spinach and stir through until the leaves have just wilted. 4. Sprinkle with the herbs and parmesan cheese.