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| Add a few of these moreish falafels to a pitta bread and load up with sliced lettuce or cabbage, cucumber, yoghurt and a dollop of hummus. Hard to beat for a quick, nutritious and satisfying lunch. |
This quick dish uses Mara's superb Shony Seaweed Blend for a distinctively fragrant salty flavour. Savoury, zingy seaweed and spices work perfectly with our British-grown chickpeas.
Shony is a unique blend of three seaweeds - sugar kelp, oarweed and dulse - named after the Hebridean sea god, Seonaidh (pronounced “show-knee”).
Mara harvest seaweed sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh to the factory. The seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.
Serves 4
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Try gruel! With this recipe from our book Whole Food you can forget thin, watery and miserable. This velvety, comforting gruel of pearl barley and jumbo oats is elevated by nutty browned butter and caramelised leeks. It's simple, economical and deeply flavoursome.
This recipe from our book Whole Food uses fava bean flour for crisp, deep-golden bhajis with a distinctively earthy flavour, served alongside a cool, refreshing cucumber raita.
Crisp, golden, and deeply satisfying fritters made with nutty British pearled spelt, thinly sliced white cabbage, and crumbled feta. Served alongside a vibrant, fresh green salsa verde and creamy yogurt for a delightful lunch or light dinner.
