Ancient grains for every season

Farro is one of those ingredients that magic a meal out of a few vegetables.  It is wonderful in summer; with punchy tomatoes and fresh herbs or alongside the nicoise family of tuna, capers and olives, but also great in winter with pumpkins and brassicas. We eat it a lot.  Long faces are occasionally pulled when the smaller people find out it is farro instead … Continue reading Ancient grains for every season

ten. (and a recipe for broccoli pasta)

It is May 7 2015 and I am on an early morning train bound for Milan, on my way to a rather special book launch and to have a look at EXPO, the Universal Exposition running with the theme ‘Feeding the Planet; Energy for Life’.  I go with a pinch of skepticism and a handful of hope;  I think the theme is a worthy one … Continue reading ten. (and a recipe for broccoli pasta)