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| This piquant and fresh salsa verde uses our fermented Fava Umami Paste in place of the usual preserved anchovies, a vegetarian alternative that provides a similar savoury depth. |
Piquant and fresh, Italian salsa verde is the perfect way to zip up so many dishes.
It's perfect stirred into cooked lentils with griddled courgette, squash and a few raisins or served with new potatoes, boiled eggs and green beans or steamed broccoli.
Many fresh Mediterranean sauces and pastes use preserved anchovies to achieve their umami intensity, fermented fava bean purée gives dishes an amazing savoury depth in a similar way and is perfect for vegetarians.
This recipe is from Jenny Chandler, author of the superb Pulse cookbook and United Nations Special Ambassador for The Year of Pulses in 2016. She describes this use of Fava Umami Paste, as a replacement for anchovies, "Umami Saucery".
4 as a side dish
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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
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