A rich and chocolatey umami bomb of flavour. This easy to make ice cream will be on regular rotation. Try it with a sprinkling of pink Himalayan sea salt.

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.

Let's explore the world of Shoyu and also talk a little about Tamari. How is soy sauce made? and most importantly what makes a quality soy sauce?

An intense, dairy-free, dark chocolate flavour with an appealing salty crunch.