By Fi Buchanan
If you don’t have any spelt in the house, farro, pearl barley and bulgur wheat are all excellent substitutes. Dressing the grains while still warm helps them absorb flavour better and become more tender.
Preheat the oven to 220°C/200°C fan. Heat 2 tablespoons of the oil in a sauté pan. Add the spelt and mix so the oil coats each grain then