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This lovely recipe is from Zofia Page’s blog Shopping Organic With a Budget of £25 for Friends of the River Medway, a charity campaigning to reduce pollution in the River Medway. In her blog Zofia shows how organic food doesn’t have to be expensive and cooking on a budget doesn’t mean you have to compromise on quality. We were delighted to learn that she used many of our products and agree that pulses are an amazing way of adding protein to your diet without breaking the bank. This seasonal recipe in particular caught our eye, just the thing for a sustaining breakfast as the weather turns colder. |
Zofia uses rolled oats for this recipe but any of our flaked grains, or a mix, would work well.
Serves 1
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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).
Danka Jandric makes English muffins with wholemeal YQ flour for an incredibly rich and nutty flavour. They're perfect for toasting and topped with your favourite morning spread. The recipe includes an option for overnight proving, which deepens the flavour, improves digestibility, and makes muffins ready in time for breakfast on a weekend morning.
Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.
