To make great sandwiches, it is all about the bread, the mains, and the condiments. The corporate side of food has done everything possible to cheapen all

A Middle Eastern salad with lots of fresh-herb flavour made with a unique blend of six grains including wehani rice, rye berries and brown rice

There's lots of umami flavour in this risotto from the toasted grano, meaty cremini mushrooms and shaved parmesan.

Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.

Grano is an ancient grain from Southern Italy with a toasted wheat flavour and texture similar to barley. Cooked with pesto and topped with a poached egg.

Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.

Freekeh has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that's perfect in this risotto.

Fragrant Indian spices pair perfectly with sweet caramelised onion and nutty farro. Delicious as a vegetarian main course or served with Tandoori chicken.

Traditional hummus gets a flavour makeover when you add David's Lemon Herb Rub.

The best of two worlds in a bowl. A creamy risotto with the Japanese flavours of ginger, seaweed, tangerine peel and black sesame seeds.