Grains As Mains by Laura Agar Wilson

In her cookbook Grains as Mains, Laura deals with what are known as ‘ancient grains’ – named so because they are virtually the same now as they were when they were grown by some of the world’s oldest civilisations. Highly nutritious and widely available, they are packed full of fibre, vitamins, protein, healthy fats and minerals with many being gluten-free.