Unlike risotto rice, spelt grains do not need to be stirred constantly. As the grain cooks, it does become tender but retains a lovely ‘bite’, adding texture to this autumnal dish.
The Flygerians created this recipe when trying to use up leftovers at Christmas – there is always that point over the break where you become fed up with eating the same Christmas food. So, they created this recipe to find an inventive way to eat the rest of the seasonal stock.
When the figs are ripe and succulent, this tart demands to be made. Full of classic Venetian tastes and textures, a small slice with an espresso is just enough to lift your day.
Garlic Prawns are a classic tapas very popular in Andalucía. Serve this with the best artisan bread you can buy. Mopping the juices from the prawn and olive oil emulsion, the garlic and the chilli make for an experience not to be missed!
Croquetas began as a way of combining leftovers with a béchamel sauce, to then be cleverly converted into another meal. The secret resides in a béchamel full of flavour.
Try Theo Michaels' Lamb Sirloin recipe this weekend for a unique take on the traditional Easter Sunday Lunch - the cumin crust gives a really nice warmth to the lamb and a bit of crunch.
