Farro
What? An ancient Mediterranean grain, most popular in Italy, with a chewy texture and nutty flavour.
Where? Delis, gourmet and health food shops.
How? Cook and use it as an alternative to rice or barley in salads, soups or to make a risotto-style ‘farrotto’. 

Feta
What? Traditional Greek feta is a curd cheese made from a mix of sheep and goat’s milk, then preserved in brine. Other commercial feta ( such as Bulgarian and Australian) are now commonly made from cow’s milk. Persian feta is a creamy feta marinated in olive oil and herbs.
Where? Supermarkets and delis.
How? Crumble over salads (including the classic Greek salad or horiatiki), or use in frittata, pizza and fritters.

Fontina
What? An Italian cow’s milk cheese with a semi-soft texture and slightly nutty taste. Where? Delis and gourmet food shops
How? It is best used as a melting cheese, if unavailable substitute gruyere or gouda.

Freekeh
What? A product made by harvesting grains (most commonly wheat, but also barley and other greens) while green and roasting them. It is available in whole grain or cracked varieties.
Where? Health and gourmet food shops.
How? Cook it as for rice and use in salads, as a side dish or in pilafs.

Fried Asian shallots
What? Thinly sliced Asian red eschalots, sold as a ready-fried crunchy topping in tubs or bags.
that have been crips-fried, sold in tips or , available in tubs or plastic bags. -coloured members of the onion family, they are often sprinkled over noodles, rice, soups and even used in some Asian sweet biscuits.
Where? Asian food shops and selected supermarkets.
How? Just before serving, sprinkle shallots over Asian noodles, rice, soups and salads for flavour and crunchy texture.