Spring has sprung! Lockdown is over! Both great reasons for diving into this all-occasion Pearl Couscous Salad. The silky, comforting pasta vibe of pearl couscous teamed with fresh Mediterranean-inspired ingredients like tomato, cucumber and capsicum, and the vibrancy of fresh herbs and feta means this is a dish that can be enjoyed as a midweek supper, a hearty offering to take to an impromptu gathering with family and friends, or even an enviable leftovers lunch!
Our customer Karen Turvey makes a delicious oat congee, which brings together the Chinese and Dutch sides of her family!
As the weather cools our minds have turned towards the humble bowl of porridge. So we want to share with you some of our favourite porridge recipes. But first, I thought we'd take a brief stroll through the vast and varied history of what is, at its heart, a humble bowl of cooked, starchy grains. Put simply, porridge is grains - often crushed or split - boiled with water or milk, and topped with various flavourings.
Porridge has been around for thousands of years, and traditional variations span every continent.
Porridge, in all of its incarnations, shares one thing: it's always greater than the sum of its parts. To call porridge just a bowl of oats it's like saying cheese is just a load of milk, or wine is just a glass of grapes.
This anytime recipe is a great one to have in your arsenal, as most of the ingredients can be found in the pantry. Whether it's served as a quick midweek dinner or as an accompaniment to a fancier feast, I think you'll find that it's a handy dish to keep up your sleeve. Winner winner, midweek dinner!