Spelt with kale, pulled beef and pomegranate seeds

Don't you just love those dishes that you can scoop into a warm bowl, and eat - ssht don't tell anyone - just with a spoon - while you warm yourself on the bowl…

This is one of those dishes that is a winner in summer and in winter, a dish you can make especially or from leftovers. Uncomplicated, full of flavour and downright cosy to eat.

The sprinkling of pomegranate seeds makes it festive and easy on the eye, but also gives it a nice fresh touch. Pomegranate seeds work so perfectly in savoury dishes.

I like to use spelt, it is such a nice change from potatoes, chips or pasta and so very wholesome. Spelt is a kind of wheat that was very important in ancient and medieval times and has many health benefits. The gluten in spelt is soluble which means it can be used by some people with wheat intolerance. It is believed that spelt came to Britain from the Middle East around 7000 years ago and it was quite common in the middle ages. It disappeared almost entirely after the industrial revolution making way for it's brother the modern wheat. Spelt growing continued on a small scale and especially in Italy where it remained an important staple in the kitchen.

Today we see a big increase in spelt growing and I can see why, it is delicious and versatile with its natural nutty flavour. I myself have a mild intolerance for wheat and spelt brings me the wholesome grain dishes I so love to eat. Leftover spelt with a poached egg and some cheese is one of my all time favourite lunches, so when you cook this dish, cook a little too much spelt and have it for lunch, it is a delight.