Grain choices are one of the most visible ways a kitchen communicates its values. Reach for the cheapest white carbohydrate and nobody notices. Build a dish around something more considered and it changes the whole character of the plate — the texture, the way it absorbs sauce, the way it holds up an hour after cooking.
We think about grains carefully. Here’s why, and which ones we find ourselves using most.
The practical case first
Whole grains retain their outer bran layer, which means they absorb liquid more slowly and hold their structure better when reheated. A bowl of pearl barley that’s been refrigerated overnight and reheated with a splash of stock will still have bite and character. The equivalent bowl made with white rice will be soft and a little soggy.
This matters to us because most of you are eating our food the day after collection, or later in the week. The grain choice is also a quality decision.
The grains we use most
Freekeh is our most-used alternative to rice or couscous. Made from young green durum wheat that’s been fire-roasted, it has a distinctive smoky, slightly nutty flavour that works well with both spiced and herb-led dishes. It takes about 20–25 minutes to cook and doesn’t lose its texture on reheating.
Puy lentils aren’t technically a grain, but they sit in the same part of the meal — as a base or substrate. Unlike red lentils, which dissolve, puy lentils stay intact even after a long cook. They pick up dressings and sauces excellently.
Pearl barley is underused. It has a gentle, slightly milky flavour and a pleasing chew that makes it particularly good in braises and soups, where it absorbs the surrounding sauce. It takes longer to cook than most grains (30–40 minutes) but the result is worth it.
Black rice — occasionally, for specific dishes. The colour is dramatic and the flavour has a real nuttiness. We use it in small quantities because a little goes a long way visually.
Bulgur wheat is our fastest option — it requires no cooking beyond soaking in boiling water. We use it for grain salads and bowl bases where we want texture without heaviness.
When we use white rice
Sometimes the dish demands it. A Thai green curry needs jasmine rice — it’s part of the flavour balance, and substituting freekeh would be wrong. A good prawn laksa needs rice noodles. We don’t apply whole-grain rules dogmatically.
But when the choice is genuinely open, we default to whole grains. Not because we’re making a point. Because the food is better for it.