- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| 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:
|
Method
|
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.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
