Ingredients

Ingredients For the farrotto

• 1.5 litres/2¾pt vegetable stock

• 3 tbsp olive oil

• 250g/9oz leeks, washed and thinly sliced

• 250g/9oz shallots, thinly sliced

• 4 garlic cloves, finely chopped

• 1 sprig fresh thyme, leaves only

• 1 tbsp chopped fresh sage leaves

• 200g/7oz farro simiperlato (triticum spelta, or spelt, available from Italian delicatessens and some supermarkets)

• 100ml/3½floz white wine

• 100g/3½oz butter

• 85g/3oz hard sheep's cheese, freshly grated

For the purple sprouting broccoli

• 3 tbsp olive oil

• 500g/1lb 2oz purple sprouting broccoli

• 1 medium red onion, halved and thinly sliced

• 1 fresh hot red chilli, halved and sliced, seeds included

• 4 fresh tomatoes, halved and sliced

• 3-4 tbsp hot vegetable stock

• salt and freshly ground black pepper

Description

Recipe Uses 1.5 Litres/2¾pt Vegetable Stock, 3 Tbsp Olive Oil, 250g/9oz Leeks, Washed And Thinly Sliced, 250g/9oz Shallots, Thinly Sliced, 4 Garlic...

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