Trending ProductsView All Products
| This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's The Art of the Larder, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using our canned whole fava beans or carlin peas. Using our gluten-free porridge oats or substituting flaked quinoa makes this a naturally gluten-free burger. |
Serve these beet burgers with your choice of creamy dressing, pickles (sliced gherkins are fabulous here) and lettuce leaves. They're delicious on rye bread or in a roll, just find a combination that works for you.
This recipe was originally published in The Art of the Larder by Claire Thomson (Quadrille, £25). Photography © Mike Lusmore.
Serves 6-8
Ingredients
|
Method
|
Try gruel! With this recipe from our book Whole Food you can forget thin, watery and miserable. This velvety, comforting gruel of pearl barley and jumbo oats is elevated by nutty browned butter and caramelised leeks. It's simple, economical and deeply flavoursome.
This recipe from our book Whole Food uses fava bean flour for crisp, deep-golden bhajis with a distinctively earthy flavour, served alongside a cool, refreshing cucumber raita.
Crisp, golden, and deeply satisfying fritters made with nutty British pearled spelt, thinly sliced white cabbage, and crumbled feta. Served alongside a vibrant, fresh green salsa verde and creamy yogurt for a delightful lunch or light dinner.
