Puffed Wheat, Pine Nuts and Pickled Raisins

• 100 g (3½ oz/heaped ½ cup) coarse cracked wheat (burghul)
• 510

Place the wheat in a small saucepan and cover with water. Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until softened. Strain, then spread over a baking tray lined with baking paper. Dry in a dehydrator at 60°C (140°F) for 2 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.

Heat