Although it’s a relative newcomer to Western kitchens, freekeh has been used around the Middle East and in Turkey for millennia and we love it for its intense savoury flavour. To make freekeh, wheat grains are harvested while still immature and green. They are then set on fire, which burns away the chaff, leaving the young kernels intact and imparting an intense, smoky flavour. In this hearty pilaf, freekeh pairs beautifully with the sweetness of the roasted pumpkin and shallots. It would make a wonderful meal on a cold winter’s night.