Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavours to a dish. Beetroot works particularly well.
Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It's a cultural mash-up of the best kind.
A savoury bowl is a great way to kick-start the day. This one combines quinoa, a soft-boiled egg, crunchy vegetables and loads of umami. It's a true breakfast of champions.
The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.
This meal in a bowl will leave you feeling recharged thanks to a generous serve of raw vegetables and a multitude of herbs. It's perfect for those times when you may have overindulged.
