Toasted green wheat pilaf (Freekeh)

1. Pick over the freekeh (small stones sometimes remain) and rinse in cold water.

2. In a pan soften the finely chopped onion in the butter for 5 minutes.

3. Add the drained freekeh and toast, stirring, for 2 minutes until fragrant.

4. Pour in the hot stock, add the cinnamon, salt and pepper, bring to the boil, then cover and simmer over low heat for 25-30 minutes until the grains are tender but still slightly chewy.

5. Remove from the heat and rest, covered, for 10 minutes.

6. Fluff with a fork and serve with roast chicken or lamb.

Tip: Freekeh is green wheat harvested young and then roasted over flames, with a slightly smoky, nutty taste; it is a festive side dish in Palestine, Lebanon and Egypt alike. If you can't find it, use coarse bulgur, which needs only 15 minutes of cooking.