by Josiah Meldrum November 14, 2024
Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas. |
Serves 3 to 4
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July 22, 2025
This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold.
July 22, 2025
Think homemade bagels are complicated? Think again! Traditionally boiled before baking for extra chewiness, these bagels are a satisfying baking project. Barley malt extract, as used in New York style bagels, adds a distinct depth; but if unavailable, you can substitute molasses or honey.
July 11, 2025
Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
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