Here's a fun fact: farro is one of the most hunted ingredients that gets customers contacting us! With that in mind we feel like the humble farro grain deserves some of our time & attention, and so this week we've prepared a delicious farro recipe for you to try at home.
There’s a reason that Tuscans have enjoyed farro for hundreds of years. Farro is delicious, nutritious and an excellent stand-in for rice, pearled barley and other grains in so many dishes. This morish Pumpkin & Sage Risotto really showcases its nutty flavour, slightly chewy texture and warming appeal. The fact that it is packed with nutrients doesn't hurt either. Farro is a whole grain, loaded with B3, magnesium and zinc (and double the protein and fibre of quinoa, say what?!). You'll find that a risotto made with farro will be truly satisfying and a sustaining bowl of deliciousness.
Honey is a magical,wondrous thing. From how it's produced to how it tastes, looks and feels, we don't get over the marvel of it even as grown-ups! The English language even has a word inspired by it, an adjective that describes smooth and elegant movement, and sweet vocal tone: mellifluous. sweetly or smoothly flowing like honey. How neat is that?
Honey is loved all year round, but it really comes into its own in the colder months. It's almost an essential winter ingredient. Whether you're adding it to your morning porridge or drizzling it over a freshly made crumpet with lashings of butter, its rich fragrance, amber colour and pure sweetness just makes you feel warmer.
As good as honey tastes, it's also wonderful at absorbing other flavours, just as other ingredients added to it can enhance the honey itself. While finding the right balance takes a bit of patience, your taste buds will truly be rewarded.
I’ve been experimenting with flavouring honey for the past few months. Consequently my kitchen has become stacked with jars of honey and starting to look like a potions lab from Harry Potter.
Below are my top 5 combinations. We think you'll enjoy experimenting with honey as much as we have!
The last in our recent trio of dried bean recipes, this week is the classic and much loved Hummus.
Hummus is so easy to make, and tastes much better than store-bought. And it's yummier again when you use dried chickpeas rather than tinned. The critics all agree that starting with dried chickpeas gives Hummus better flavour and texture. And it's more economical to boot!
This recipe gives you a good sized bowl of hummus for 6-8 people to enjoy with crackers or crudités, as well as some spicy roasted chickpeas to munch on. You can of course just do one or the other, but serving both together is a lovely combo.
It's often hard to estimate quantities needed when using dried beans, especially when so many recipes refer to the weight or amount of the canned or cooked variety.
Here's a good rule of thumb:
1 cup dried makes about 3 cups cooked, which weighs around 400g and there is 250g in a can of chickpeas when drained. Remember this and it will serve you well!