- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold. |
This dish is created by Amy Eylsia, who says:
"I made this dish on repeat last summer… partly due to a gut of courgettes in the garden, but it has everything I want from a summer dish - sweet onions, creamy beans in their cooking stock, all cut through with the acidity of plenty of vinegar and capers. You can use lemon juice in place of cider vinegar, but I love the sweetness of the cider vinegar.
"I like to serve this with a big dollop of yoghurt and some crusty bread to mop up the juices if I have it. Switch the mint and basil for any fresh summer herbs you like."
Serves 3 to 4
Ingredients
|
Method
|
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
