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| A wonderful ‘no cook’ vegan tart from the talented Beth Al Rikabi, using our hemp flour and puffed quinoa. Coarse hemp flour is 50% fibre and over 23% protein, with a beautiful nutty flavour ideal for baking. |
"Necessity is the mother of invention and as a retreat chef, you really do need to think outside of all boxes to accommodate not only the varying dietary requirements but the seasonal produce and kitchen set up you have to work with. Luckily it is my favourite way to cook, creating unique dishes using up seasonal gluts and foraged foods whilst at all times keeping waste to the bear minimum. I also love banging on to the retreat guests about awesome food producers, Hodmedod’s being one of them.
"I get very excited to tell people about farmers who are growing chickpeas in Norfolk, green lentils that are grown and harvested using regenerative farming systems and just the fact that there is such a thing as wrinkled pea flour! Whether it is the ingredients that I use or the journey of the recipe to where I am now, everything I make has a story and a purpose and I put everything I am in to my food. And when people eat food that is created in this way, it nourishes them on so many levels, their gratitude for the meal towards me feeding back in to the cosmic process.
"For this recipe I wanted to have a fiddle with some puffed quinoa and hemp flour to create a chilled fruity tart that requires no cooking, only freezing and can be made completely gluten free and vegan. This would be a perfect dessert to serve on a warm summer evening on retreat along with more fresh berries and yoghurt."
All our flour and seeds are unpasteurised, therefor we recommend toasting the hemp flour lightly in a frying pan before using it. This not only ensures food safety, but adds a depth of flavour.
IngredientsFor the base
For the filling
To finish
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Method
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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.
