You could use couscous or rice or quinoa, but the freekeh’s nutty flavour is delicious
Recipe of the Week
Beautiful flavours of cardamom and anise complement the bold flavours of rhubarb in this easy and good for company dessert
Chef Holly Holt makes delicious plant-based food. We love her take on morning glory muffins
Time to eat up those winter carrots and soup is great way to do it
These delicious little nuggets are delightful and infinitely customizable
Love hummus? Take it one step further and make this Greek yellow lentil dip
This new version of the stellar Two Room’s lentil soup is guaranteed keep you warm this week