Quinoa Salad with Avocado and Olives

Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.

Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.

Tereza combines barley and quinoa flour to make these flavourful and sustaining pancakes. They're great with seasonal roasted rhubarb and a rich vanilla custard.