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About
| Chia pudding is an easy and nutritious breakfast or dessert. Chia seeds are highly absorbent, taking up many times their own weight in water. This makes them super handy in the kitchen for thickening drinks or puddings, or as an egg substitute. Here Tereza has flavoured her chia pudding with floral elderflower and aromatic bay. |
Pioneering farmers Peter and Andrew Fairs, of Great Tey in Essex, grew the first ever crop of British chia in 2018. We’ve been proud to sell these delicious oil-rich seeds from every harvest since, alongside the Fairs’ quinoa and camelina.
Chia seed is rich in protein across all the essential amino acids, as well fibre and Omega-3 fatty acids. It’s a good source of micronutrients including calcium, magnesium and phosphorus too. With a low glycaemic index, chia provides a slow release of energy.
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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.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
