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About
| These irresistible Chocolate, Brazil Nut & Coffee Cookies were created by Martin Hill. The Brazil nuts and rye flour give a rich depth of flavour to these cookies, while the coffee brings out the flavour in the chocolate. |
Martin used our PI'Y Brazil Nuts to give these cookies a delicious nutty crunch. We've teamed up with The Landworkers' Alliance, Roddick Foundation, and Kayapó-led cooperative COOBA-Y to build a new direct trade relationship in solidarity with the Indigenous fight for survival, bringing wild-harvested nuts directly from the Kayapó people of Brazil to the UK for the first time.
By buying PI'Y - the Kayapó name for Brazil nuts - you’re strengthening the Kayapó people, their culture and the Amazon rainforest they protect and depend on.
Ingredients
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Method
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This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
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.
