Valencia Classic flavours of dark chocolate, orange, and the vanilla notes of tonka bean combine in this sublime, modernist chocolate dessert from Michel

Elegant chocolate and salted caramel dessert made with layers of dark and milk chocolate ganache, crunchy chocolate shortbread, and smoky caramel.

A delicious seared tenderloin recipe packed with healthy grains and vegetables, finished with a complementary pear demi-glaze. Ideal for an elegant dinner.

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

Using only 3 ingredients, this ice cream exudes fresh blueberry flavour. Using a puree means changing the flavour is as easy as changing the puree.

A rich and chocolatey umami bomb of flavour. This easy to make ice cream will be on regular rotation. Try it with a sprinkling of pink Himalayan sea salt.

Delicious tart and fruity glaze perfect for pork ribs made from uniquely flavoured amarena wild cherries from Italy and balsamic vinegar.

Making perfectly smooth and delicious homemade sorbet is easy with frozen fruit puree made with ripe raspberries. Substitute any frozen fruit puree.

Bite into this simple and classic Italian appetizer and enjoy the oozing melted mozzarella in the centre of these crisp and golden rice balls.

A fabulous dairy-free vegan ice cream made with creamy coconut milk.

A quick and easy vegan weeknight meal made with grains like jasmine and black rice, split peas and millet. Substitute whatever vegetables you have on hand.

The combination of beans and grains makes this hearty chili an excellent source of protein for vegans and vegetarians. Great nacho topper too.

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

A Middle Eastern salad with lots of fresh-herb flavour made with a unique blend of six grains including wehani rice, rye berries and brown rice

Fennel seed and lavender are aromatic additions to this gorgeous rice. Knight rice is sometimes called purple rice for the colour it turns after cooking.