Sushi rice, embellished with the perfect amount of spice, brings this Japanese staple to life. Best when made from rice that's been cooked a day in advance.

A beautiful and aromatic combination of fresh coconut, Indian spices and Jade rice make this a special side dish.

Black barley and orange segments create a spectacular presentation in this protein-rich salad.

Red quinoa gives this salad a pleasant crunch and boosts the protein. The strawberries add beautiful colour and the right amount of sweetness in the dressing.

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.

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.

A hearty and wholesome beef soup finished with a hint of balsamic vinegar. Ultrasperse 3 gives the soup an appealing velvety texture and sheen.

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.