Smoky pepper and tomato are the perfect flavour combination in this spicy soup. Warm up on a cold day or chill and serve cold.

Looking for an easy and delicious cookie recipe? This pizzelle can be enjoyed on its own or shaped into a cannoli and filled.

Crisp anise scented cannoli filled with the bright fresh flavour of Sicilian lemons. Using a pizzelle outer shell, this cannoli recipe is so easy to make.

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.

Herbs de Provence and hickory give this vegan meat substitute savoury flavours. Creamy white beans and golden, tender nuckhen are a perfect contrast.

An Italian vegan canape made with savoury porcini mushroom, roasted sweet pepper, golden nuckhen, and fresh basil.

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 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.

Bomba is a small grain, non-starchy Spanish rice traditionally used in paella. It's fried with flavourings before liquid is added.

Knight rice turns purple when cooked, creating a stunning presentation with a slightly sticky, chewy texture and an appealing nutty flavour.

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