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| Forager Leanne Townsend uses Bold Bean Co's jarred carlin peas in their stock to create this comforting autumn ragout, topped with chanterelles - or oyster mushrooms - to complement the earthy, nutty flavours of the carlin peas. |
Carlin peas are a hearty and delicious pulse perfect for autumn and winter dishes. Grown as part of diverse rotations on British arable farms, they play a valuable role in reducing the climate impact of farming and building soil health and fertility.
Leanne Townsend is a wild food specialist in the North East of Scotland. She writes about wild food and runs workshops and courses, teaching people about nature's larder throughout the seasons. Leanne's specialist areas include creating recipes for wild food dishes and preserves, as well as foraged cocktails and infusions such as liqueurs with wild ingredients. Here she uses foraged seasonal chanterelle mushrooms but cultivated oyster mushrooms work well too.
Serves 2 very hungry people or 4 less ravenous ones with some crusty bread.
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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
