I like to think of this as a happy soup. The amazing heat from the chilli will really get your endorphins going and the rice is so comforting. It's just what you need in the cold winter months. The secret to making it so good is to really work the seasoning at the end, and pimp it up with some beautiful fresh lime juice. You can vary it by using noodles instead of rice, or adding some pulled chicken or sweetcorn, but as it stands, this is a great veggie dish.
This Tuscan soup is delicious – it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup – babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS Use a stale white cottage-style loaf – not cheap sliced white factory bread.
With a whole load of extra grains, textures and flavours in it, this is so much more than just another boring old rice salad. This dish can easily be prepared ahead of time and then just topped with the warm oats at the last minute.
Farro is a grain similar to pearl barley, but it's dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. You may have difficulty getting hold of it, but if you can find it you'll be using it all the time – it has an unusual flavour half-way between rice and couscous (this recipe will also work well with both of these). In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays…