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| Our large white Gog Magog beans are creamy tasting and look amazing, here Lindsey Dickson of The Eating Tree uses them to make a beautiful bean, fennel and tuna salad. |
Salads are on the menu in my house most days in the summer, and I am constantly trying to think of new ways to use up the vegetables growing in my vegetable patch. A dissenting cry of “Not salad again!” would soon be heard if I served up the same flavours day after day.
This lovely fresh tasting combination using white Gog Magog beans and summer vegetables is very light but satisfying, perfect for an informal lunch in the garden.
Albacore tuna is a sustainable tuna fish caught in the Pacific Ocean. I personally buy Waitrose's own brand as it carries the MSC (Marine Stewardship Council) ecolabel, meaning the fish has come from a certified sustainable fishery. The MSC certification is often viewed with some scepticism by conservation bodies, but in the case of North Pacific Albacore there is agreement that pole and line fisheries are more sustainable than Southern Pacific Albacore or alternative tuna species. If you’d rather not use tuna at all you could substitute it for another oily fish – mackerel caught in line with Marine Conservation Society guidance for example. The salad is lovely served slightly warm so if possible cook the beans just before you want to use them. If fresh peas are unavailable, use cooked frozen peas.
Serves: 2
Ingredients
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Method
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Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
