A dressing with fresh and exotic citrus flavour and a hint of sweetness that's delicious on bitter greens like arugula or watercress or on grain salads.

Delightful pink pralines (pink sugar-coated almonds) make this simple and lovely tart filling extra special.

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.

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.

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

This dark and bittersweet ice cream with crunchy cocoa nibs and flakes of sea salt is a chocolate lover's dream.

Pink Praline are from Lyon, France, where you will find its beautiful pink hue, studding everything from Brioche and financier to the tarte au praline rose.

Seasoned and twice-roasted chickpeas are a great substitute for croutons on salads and are delicious eaten by the handful as a healthy snack.

The results make all the effort and waiting worthwhile. The ultimate chocolate chip cookies made with dark chocolate and crunchy flakes of sea salt.

Lentils and bacon are a classic flavour match. Add potatoes, Swiss chard and toss it all in a grainy Dijon dressing.