• Meera Sodha's vegan recipe for tomato farro with summer greens

    2 days ago - By The Guardian

    This ancient grain has great texture that's a useful tool in any cook's armoury I like a chewy texture: the toothsome type found in udon noodles, Jelly Tots, dates, sticky rice, bagels and pasta. It is, I think, why I am a recent convert to farro, an ancient species of wheat. It has a joyful little bounce about it and a good, nutty flavour. Farro makes a deceptively simple meal, too, as in this tomato dish, while also being elegant and mysterious at the same time. It's a useful tool in any cook's cupboard, not just as a vehicle to get summer vegetables to the table, but also when you need...
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