- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| The salad of fermented Black Barley with seasonal tomatoes makes a perfect summer's day lunch served with a crunchy green salad and a slice of toasted sourdough to mop up the sensational juices. Use the tastiest tomatoes you can get your hands on and try experimenting with different grains - mixed grains are delicious but note that cooking lighter grains with black barley will turn them all black! |
Sarah Cotterell and Aitana Infante have written lots of excellent recipes for us including Chickpea Miso, Elderflower & Lemon Tart with a Rye Crust and Carrot Cake with Poppy Seeds, Ginger & Turmeric Yoghurt Icing. We also sell their brilliant cookbook A La Mesa.
Recently Sarah and Aitana have been experimenting with fermentation:
"We’d often heard of people soaking grains and legumes before they ate them but beyond reducing the cooking time we didn’t quite understand why. So we began to investigate. Grains and legumes contain a compound called phytic acid which binds with zinc, calcium, iron and magnesium, meaning the absorption into our bodies of these essential nutrients is blocked. By fermenting grains and legumes before you cook them, the phytic acid is broken down, making them more nutritious and easy to digest. And it couldn’t be simpler…all you need to do is soak the grains or pulses in water for a few days. The ‘pre-digestion’ process will be even faster if you add some live cultures to the soak, such as a splash of kombucha, whey or sauerkraut liquid or something acidic like vinegar or lemon juice. This process also reduces cooking time and the amount of water needed, it just requires a little forward planning.
"In the same way, you can soak nuts and seeds to make them more nutritious and easier to digestive. As above, we soak the nuts of seeds in water with a splash of live cultures for a few days. Strain well and either let dry on a clean tea towel or if you prefer, dry roast them in the heavy-bottomed pan, before storing in an airtight container. We tend to soak nuts and seeds in small batches and repeat throughout the week as they can go a little soggy in big batches."
Serves 4 to 5
Ingredients
To Serve
|
Method
|
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
