Prue leith

The real reason I’m leaving The Great British Baking Show

I have been dithering for years about when to stop judging The Great British Baking Show. When I joined nine years ago, I thought, since I was in my mid-seventies, that I’d be lucky to manage two years. At that age, my mother was deaf as a post and away with the fairies, believing her son was her father and that her cat was the one she’d had 40 years before. But my marbles stayed more or less in place and there seemed no good reason to give up a job I loved. Finally, though, the desire to work less and play more got to me. GBBS and its offshoots such as The Great American Baking Show and even the Christmas specials are all filmed in the summer, which has meant I could never have a summer holiday. So, I finally jumped.

prue leith

Mixed grain salad with roasted red peppers: the perfect lockdown lunch

The less obvious ancient wheats like bulgur, spelt, kamut and buckwheat, and grains like barley, millet, quinoa and amaranth have become foodies’ favorites. Most of them are now available in supermarkets and all of them can be bought online. I’ve been experimenting a bit with them, and there is no doubt that mixed grains make a great alternative to plain rice, are good in a risotto and make an interesting salad. This recipe requires cooked grains; here we have used bulgur wheat and quinoa, but you could use any mixture you like. If you’re using several kinds, boil or steam them separately if they require different cooking times. Alternatively, for an even easier salad, use the pre- cooked mixed grains in ambient pouches that you can buy in the supermarket.

quinoa