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| This unusual but simple recipe for sumptuous gluten-free cookies was created by illustrator Carol Kearns, whose work can be found in her online Etsy shop TheMuseumShelves. |
This recipe is so quick and easy to make yet the resulting cookies are surprisingly decadent with a rich chocolatey flavour and a lovely slightly squidgy centre. Using Hodemedod’s British grown and milled green pea flour (currently 25% off!) means that they are also gluten-free though no-one, to date, has guessed that they are made with pea rather than wheat flour.
I was inspired to add the pistachios because of the beautiful colour of the green pea flour but these cookies are wonderfully adaptable, so give them a whirl with hazelnuts and white chocolate, or substitute glacé cherries or dried apricots for the nuts.
Delicious with a cup of tea or coffee you could also serve them for pudding - still slightly warm from the oven - with a scoop of ice-cream!
Makes 12 generous cookies
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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
