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| 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
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
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.
