Freekeh, quinoa and chia, the three wonder grains, are combined with broccoli and chickpeas to make a powerhouse of a salad And, what’s more, it tastes delicious too! To reduce nutrient loss, don’t steam the broccoli and sugar snaps for too long, and cook the freekeh and quinoa in the vegetable cooking water rather than stock or plain water. Add the dressing to the grains while still hot, so that they absorb all the lovely flavours.
Chowders are, by far, my favourite kinds of soup and often feature in our house on a Saturday lunchtime, as everyone will eat them (my kids prefer chunky soups). If you can, try and buy undyed Scottish haddock, which is more subtle and milder flavoured than others.
I was introduced to this method of making rice pudding a few years ago. Even without the whole milk or cream it is seriously creamy and is a great pudding fix when you are feeling like something sweet. I have since often made rice pudding this way, as it is also much quicker than the more traditional baked version.
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