Freekeh, if you haven’t come across it before, is roasted green wheat, with a nutty, often smoky flavour. It’s widely used in the Middle East and can be bought cracked, wholegrain and even ready-cooked. Continue reading
I haven’t been this excited about a cookery book since I first got my hands on Yotam Ottolenghi’s. Are you sniggering at the back again, Portly Minor? Take 100 lines.
Persiana, published by Mitchell Beazley, is Sabrina Ghayour’s first book and it’s crammed full of wonderfully cookable recipes. I really struggled to decide which ones to share with you because I’d like to cook and eat everything in it. Continue reading