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| Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour. |
When tomatoes are not in season this dish is also lovely with roasted root vegetables or brassicas instead.
Be sure to have some nice crusty bread on hand to scoop up big tasty mouthfuls!
IngredientsFor the Base and Toppings
For the Roasted Tomatoes:
For the Mojo Verde:
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Method
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Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.
Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
