GRAIN POWER

GRAINS OF TRUTH

WHOLE OATS are a great source of fibre and renowned for their heart-healthy benefits. Porridge and muesli are the obvious way to serve it, but it can also be used instead of crumbs on fish cakes or stirred with mince to bulk out meatballs.

BARLEY absorbs flavours and dressings really well, so it makes a great alternative to lentils, rice and couscous in summer salads. Pearl barley, so called because it has had its bran layer polished off, is the most common type. It puffs into a slightly chewy, plump grain as it cooks.

has a nutty texture and is made by steaming, drying and crushing whole wheat. Don’t confuse it with cracked wheat, which is very hard, takes a lot of cooking and is more difficult to find. Look for different types of bulgur, especially wholegrain, which still