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.
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.
This dense and moist hazelnut cake is a traditional Italian sweet that’s ready in under an hour.
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.
When cooked, knight rice has a chocolate-like flavour. Ultrasperse 3 thickens and gives the pudding a velvety texture.
A superfood salad that tastes good and is good for you. This complex, Asian-inspired vinaigrette is the perfect partner for the kale, almonds and blueberries.
Praline Rose as the French call it, has a long history, specifically in Lyon, France, where you will find its beautiful pink hue, studding everything from Brioche and financier to the classic tarte au praline rose.
It’s time to ditch store-bought granola for this sweet, salty, buttery, nutty granola perfection.
An easy, no-bake chocolate treat with an appealing crunch that’s sure to become a family favourite.
A sweet, Italian-inspired indulgence made from two classic ingredients, dark chocolate and toasted, crunchy hazelnuts.