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Summary: Freekeh is made by roasting or smoking whole green or young durum wheat grain, then polishing it to remove the outer shell. It can then be left whole or cracked to varying degrees of coarseness. Combined with roasted beetroot, onion and garlic, raw rainbow cherry tomatoes, fresh herbs and baby spinach, this makes for a delicious, filling grain salad, perfect for lunch or as part of a picnic spread. You could substitute the beetroot for sweet potato or squash, the tomato for cucumber or other fresh vegetables. I include instructions on how to cook freekeh, but ultimately do follow the instructions on your packet, as the amount of water needed and the cooking time will vary depending on how coarse the freekeh is.
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Summary: Perfect breakfast or brunch food, frittatas are the Italian cousins of Spanish Tortillas. Basically an omelette filled with various ingredients, barely cooked on the hob, then put in the oven to set through. Frittatas are great hot or cold, for breakfast, brunch, lunch, snack or dinner, served with a fresh salad and a slice of sourdough bread.
As a general guideline, stir fry some onions, add chopped vegetables, herbs, cheese. Add beaten eggs. Transfer to the oven to finish cooking.
Variations are endless. This one combines red onion, chopped red chilli, cherry tomatoes, spinach and feta cheese.
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Summary: Making your own pesto is actually very easy, and the possible variations are endless and endlessly delicious too. As a basic rule, you need some green leaves (basil, or spinach here), a nut or seed (pine nuts, or pumpkin seeds here), parmesan cheese for traditional, non vegan pesto, garlic, olive oil and salt. Our homemade spinach and pumpkin seed pesto is served with elegant tagliatelle, some cooked vegetables and a little rich goat's cheese for a delicious and balanced meal. You could use other pasta shapes or gluten free pasta, or just leave out the goat's cheese for a vegan dish.
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