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About
| This chana masala is another of chef James Taylor's school meals. James works in two London primary schools, improving their school meals to provide nutritious, delicious and environmentally sustainable meals for the children. We started working with James in 2023 to help him get pulses on the menu in his school. Read our blog post on the achievements and challenges of introducing young people to pulses they're not familiar with. |
This is a recipe James developed from cooking different variations with family, colleagues, and friends, eating the dish numerous times in restaurants and his own personal research. James tried to combine the best parts of all the versions he tasted and watched being cooked over the years.
This is not a traditional method but is a quick way to make this dish for a busy school lunchtime.
180 children aged 4-11 and 25 adults
IngredientsFor the Chickpeas
Spice Paste
For the Sauce
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MethodFor the Chickpeas
Spice Paste
For the Sauce
|
Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
