Cut smoked streaky bacon into 2-3 cm pieces and fry until golden brown and crispy. Scoop out and set aside.
In the same pan, fry a chopped shallot or two to soften, then add spelt – a cup for 2 servings – and stir to toast
for a minute or two, season with a few grinds of black pepper then tip in a glass of dry white vermouth (or dry white wine).
Simmer until mostly evaporated, then add a cup of hot chicken stock together with a Tbs tomato paste and continue simmering
gently, stirring from time to time and adding more stock as necessary, for about 15 minutes, until the spelt is nearly cooked.
Meanwhile, cut asparagus into 3-4 cm pieces and parboil along with some broad beans for about 5 minutes. Drain. When the spelt
is nearly cooked, add the bacon together with the asparagus and beans, and a handful of halved cherry tomatoes, and continue
cooking for a few more minutes, until the tomatoes are just starting to soften. Serve in warm bowls.