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.
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.
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.
Smoked cheddar and Aleppo pepper are a winning combination in this cheese sauce for cauliflower. Ultrasperse makes the sauce extra creamy.