Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It's a cultural mash-up of the best kind.
Escalopes are great for cooks in a hurry. This recipe makes the most of this thin cut by cooking them on one side only and achieving a wonderful texture in the process. Win-win.
This is far from the traditional basil pesto, but it has nuts and parmesan in the mix. The name derives from the Italian word "pestare", to pound. We've sped things up with a food processor.
The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.