Worthy of being a store-cupboard staple, couscous is extremely versatile and quick to make. Use as a side to tagines and curries, or in soups or summer salads.
These lentils hail from Colfiorito, the high plain that spans Umbria and Marche, an area famous for its high-quality lentils. Firm and tasty, they are excellent with a peppery oil.
This quick and easy lentil needs no soaking, cooking from dry in just 20 minutes. Brilliant in Umido cooked with pancetta, onion and broth. Try also with chilli for a great winter warmer!
Serve soft polenta, either plain or with herbs or cheese, as a side dish.
Use polenta as the base for vegetarian main dish, topped with sauce or a hearty vegetable ragoût.
Serve polenta instead of pasta or rice as an accompaniment to meat sauces, stews, or chilis.
Try soft-cooked polenta as a hot breakfast cereal, topped with fresh or dried fruit, nuts, cinnamon, and milk.
Use baked or grilled polenta rounds as a base for hors d’oeuvres or appetizers.
Use polenta to replace the biscuit or puff pastry topping on pot pies.