Knight rice is black when raw and turns purple cooked, creating a stunning presentation. It has a slightly sticky, chewy texture and an appealing nutty flavour that is delicious with Indian spices.
Fennel seed and lavender are aromatic additions to this gorgeous rice. Knight rice is sometimes called purple rice for the colour it turns after cooking.
Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.
Grano is an ancient grain from Southern Italy with a toasted wheat flavour and a chewy texture similar to barley. Cooked and tossed with pesto and topped with a poached egg it makes a delicious vegetarian main course.
The caramelised edges and soft texture of roast cauliflower is a pleasure to eat. Here it gets a double hit of flavour from using David’s Cajun Rub for roasting and in the dip.
This recipe is ideal as a gluten free or vegetarian stuffing, as it bakes deliciously in muffin tins. Or, it can be prepared and used as a stuffing for chicken or turkey.
Antipasto vegetables, walnuts and goat cheese dress up this wholesome, easy to prepare, rice salad.
Sweet potato and black beluga lentils make a gorgeous composed salad that’s perfect on its own for lunch or as a side for grilled chicken or barbecue ribs.
At last, veggie burgers that don’t fall apart. A combo of superfoods—quinoa & chia are packed into each patty. You can make extra and freeze them individually for those nights when you need a quick meal.
A delicious homemade sauce thats sweet and spicy and great hot or cold.
Deliciously sweet and sour, and can be sorta spicy (if you want).
A refreshing summery citrusy dressing perfect for fruit and veggie salads.