Chef Proprietor of the award-winning Kingham Plough, Emily Watkins, kindly took time out of her bustling Cotswold pub kitchen last night to demonstrate three of her favourite grain recipes to a room full of eager Whole Foods customers.

Part of the ‘Eat Real Food’ series, this class was laid on as a special event, with all proceeds going to the Whole Kids Foundation which admirably educates local children and families in healthy eating and nutrition.

Emily inspired and captivated the room with tips and tricks interspersed with stories from her fascinating career, training in male-dominated Italian kitchens and working under Heston Blumenthal at Bray’s Fat Duck. Majoring on under-used yet beautifully delicious grains, we had the joy of experiencing how a professional chef glides around the kitchen and improvises to deliver perfect dishes with minimal fuss.

Courgette ‘Spaghetti’ with Millet, Preserved Lemon and Pesto, Heritage Tomato and Pinhead Oatmeal Risotto with a Buffalo Mozzarella and Basil Salad, and Fava Bean and Smoked Bacon Casserole… yes please. Oh how we wished we’d skipped our earlier dinner though.

Sourcing gorgeous ingredients from the store, Emily lectured on a concept that’s dear to my heart: “a recipe is just an idea”. You’ve got to approach cooking with an open mind and evolve recipes to suit you and your family – there’s no need to freak out when you’re missing an ingredient, trust your initiative and substitute or simply omit.

If you’re cooking seasonally with stunningly fresh local ingredients, simplicity is king.

Good on you Emily, you’re a Food Revolution hero.