A vegan wrap with bold Indian flavours made with tender, golden nuckhen, the newest vegan meat. An ideal addition to every vegan menu.

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

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

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.

This quick tomato sauce with David's Bombay Curry is versatile and delicious simmered with vegetables, meat, fish, grains, beans or tofu.

Great dressings are all about great ingredients, and the star here is the legendary (and inexpensive) smoked Spanish Paprika.

The best of two worlds in a bowl. A creamy risotto with the Japanese flavours of ginger, seaweed, tangerine peel and black sesame seeds.

What is all the fuss? Although the definition of a superfood; “a nutrient-rich food considered to be especially beneficial for health and well-being” is