Ross Dobson's Wholefood Kitchen

Ross Dobson has long championed farmers' markets and eating food when it is seasonally available. Now he turns his attention to wholefoods, using nutritious pulses and grains as the basis of his trademark simple-yet-delicious recipes. Starters include Carrot, Cumin and Lentil Dip; Smoky Paprika Houmous; and, Falafel with Minted Yoghurt. Hearty and warming Soups include Shiitake Mushroom and Barley Soup and Curried Parsnip and Butterbean Soup. Try a fresh idea from Salads such as Lentil, Artichoke and Salsa Verde Salad; a Warm Salad of Black-eyed Peas with Halloumi; and, Slow-cooked Lamb Salad with Pomegranate, Broad Beans and Mint. Perfect Sides include Lemon and Cardamom Rice and Buttered Buckwheat with Corn and Herbs. Hearty and substantial Mains are Sausage, Fennel and Haricot Stew; Slow-cooked Miso Pork Belly with Soy Beans and Barley Risotto with Mushrooms and Goat's Cheese. Enjoy a home-baked treat from Baking and Sweets: try Sesame Wheatgerm Crisps; Couscous and Cashew Soda Bread; and, Blueberry and Bran Muffins Honey Couscous with Figs and Rosewater Cream.