Agave and lemon give the dressing a fresh, sweet and acidic flavour. This salad tastes like summer and is perfect for eating on a hot summer day.
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.
Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.
Freekeh—pronounced free-kah—is wheat harvested when young and green. It has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that’s perfect in this risotto.
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.
There’s lots of umami flavour in this risotto from the toasted grano, meaty cremini mushrooms and shaved parmesan. A beautiful first course or side dish with grilled or roasted meat.
Fragrant Indian spices pair perfectly with sweet caramelised onion and nutty farro. Delicious as a vegetarian main course or served with Tandoori chicken or lamb.
Chestnuts give this stuffing a unique flavour that’s perfect for roast chicken or turkey or baked in muffin tins for vegetarians. Also delicious made with gluten-free bread.
An elegant and easy appetizer that’s perfect with cocktails.
This dense and moist hazelnut cake is a traditional Italian sweet that’s ready in under an hour.
This perfectly spiced, small-batch caesar mix is guaranteed to up your brunch cocktail game. Load it with garnishes and turn it into the main course or leave out the vodka for a virgin caesar.
Making homemade sorbet is easy with frozen fruit puree made with ripe raspberries. Substitute any frozen fruit puree in this recipe.