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.

Cannellini beans and broccolini is a classic Italian combination tossed with balsamic dressing.

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.

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

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.

Whisk David's Herb de Provence blend 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.

An intense, dairy-free, dark chocolate flavour with an appealing salty crunch.

A real treat at the end of dinner, black garlic gives this ice cream notes of toffee and chocolate flavour.

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

Smooth, creamy with an intense vanilla flavour from real vanilla bean and vanilla powder

Antipasto vegetables, walnuts and goat cheese dress up this wholesome, easy to prepare, rice salad.