Farro is an ancient variety of wheat and when accompanied by shamelessly bold flavours, has a unique nuttiness and a great texture. It deserves its healthy credentials too, because some people who are intolerant to wheat can eat farro. When cooked, it should be tender but retain a real bite.
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Stuffed Mushrooms
This is rather a nice recipe, a bit different from your run-of-the-mill one, with unusual ingredients that can easily be replaced with the version in brackets.
Stuffed Spaghetti Squash & Bolognese Sauce
Sundried Tomato & Bean Pâté
Adapted from the bulk version we make at the deli.
Sundried Tomato Sauce
This sauce is just great on pasta or as a basic tomato sauce for use in loads of other recipes
Ethiopian Veg Stew
Slow cooking makes this dish. Serve with Ethiopian Red Lentils and injera flatbread or rice.
