A short grain rice dyed green with bamboo juice that has a mild green tea taste and aroma.

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

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.

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

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.

An elegant and easy appetizer that's perfect with cocktails.

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.

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

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

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

A delicious and uncomplicated make-ahead hors d'oeuvres.