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About
| This comforting recipe from Puglia in southern Italy combines the earthiness of Split Fava Beans with creamy potato and bitter greens. |
Our take on mashed fava beans with potatoes and greens is adapated from Paula Wolfert's recipe for fava pure e cicorielle in her classic book Mediterranean Cooking.
Numerous versions of this dish are cooked in Puglia, varying the ingredients according to local availability. It's sometimes cooked without potatoes and many different greens can be used. We've tried white chicory, curly endive or edible wild greens like dandelion, all with delicious results.
Fava beans are much appreciated in Puglia as this popular saying amply illustrates:
“Of all fresh and dried vegetables, the fava bean is queen, sovereign of all, soaked in the evening, cooked in the morning.”
Serves 4
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This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.
Sometimes, only a sweet breakfast will do. Whether it’s for comfort after a sleepless night, or as an indulgence on a lazy weekend, this spiced, sweet and crunchy breakfast torte is perfect. Yes, it has a bit of added sugar, but it’s also packed full with 11 plant varieties and approximately 6 grams of fibre in each slice. Try it with some yoghurt and stewed seasonal fruit.
A vibrant, balanced salad featuring nutty Carlin Peas, crisp apples, and crunchy walnuts, all tossed in a creamy, sharp blitzed butternut squash dressing.
