Butter Bean Soup An easy and spectacular transformation of the protein-rich butter bean into a silken puree soup infused with the flavour of wild

This blackcurrant glazed chicken recipe is lip-smacking delicious and easy to prepare using a pure fruit puree.

A delicious paella that fuses Spanish and Asian flavours. Made with a nutritious blend of Louisiana popcorn rice, split peas, and millet.

There's lots of umami flavour in this risotto from the toasted grano, meaty cremini mushrooms and shaved parmesan.

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 texture similar to barley. Cooked with pesto and topped with a poached egg.

Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.

Freekeh has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that's perfect in this risotto.

Fragrant Indian spices pair perfectly with sweet caramelised onion and nutty farro. Delicious as a vegetarian main course or served with Tandoori chicken.

Chestnuts give this stuffing a unique flavour that's perfect for roast chicken or turkey or baked in muffin tins for vegetarians.

The best of two worlds in a bowl. A creamy risotto with the Japanese flavours of ginger, seaweed, tangerine peel and black sesame seeds.

Homemade crisp, golden chicken wings faster than take-out and served with a favourite condiment.