Koftas, spicy breakfast oats and lamb timballo: Yotam Ottolenghi’s recipes for freekeh

Try this nutty, versatile wheat in a breakfast ‘porridge’ topped with fried egg and ginger oil, in a big dome pie of spicy lamb and aubergine, and in vegetarian mushroom koftas with green sauce

Freekeh, with its coarse texture and earthy, nutty flavour, is the grain I’m drawn to at this time of the year. As the evenings close in, this toasted wheat has a smokiness and heft that just feels right. It also loves to absorb the flavour of anything with which it shares a pot, so play around with it, especially if it’s not a grain you know that well: it’s great in all sorts of soups and stuffings, pilafs and one-pot dishes.

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