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| Toasted camelina seeds add a delicate savoury crunch to this classic slaw of cabbage, carrot and onion, while our fermented fava bean umami paste gives a deep rich flavour to the dressing. |
Serves 4
Ingredients
For the dressing
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Method
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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 Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
