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About
| 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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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
