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.
Bomba is a small grain, non-starchy Spanish rice traditionally used in paella. It’s fried with flavourings before liquid is added, in a method similar to a pilaf.
Red quinoa gives this salad a pleasant crunch and boosts the protein. The strawberries add beautiful colour and just the right amount of sweetness in the dressing.
Black barley and orange segments create a spectacular presentation in this protein-rich salad.
Cannellini beans and broccolini is a classic Italian combination tossed with balsamic dressing. Serve with crusty bread and cheese for an ideal hot weather meal.
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.
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.
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.
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.
The herbaceous flavour and aroma of wild herbs from the South of France are what makes David’s Herb de Provence blend unique. Whisk it into this easy vinaigrette and toss with your favourite greens, beans, pasta, or grain salad.