November 25, 2024
Generally, pesto is made with pine nuts, basil, olive oil & a hard cheese like Parmesan or pecorino. However, Josiah has created this recipe as a wonderful seasonal alternative using winter greens like Cavolo Nero. Walnuts are also substituted for pine nuts as they have a similar oil rich texture and earthy flavour. |
Everyone loves pesto and ‘pesta pasto’ has become a ubiquitous standby; up there with beans on toast. The little jars are definitely convenient, but a bit like humous, it’s one of those things where when you make it you think ‘why am I paying £3 for a tiny pot that isn't half as good as homemade?’
And why always pasta? Pesto is superb with beans, it’s also fantastic with peas and chickpeas. Particularly our pink flamingo peas - which have a wonderful sweetness about them.
Serves 2 as a main or 4 as a side
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March 27, 2025
Eden's latest recipe is inspired by the Catalan method of adding dry or fried bread to dishes to thicken sauces and make them more luxurious. Paired with the briny and acid dressing, this is a great way to eat beans, not at all heavy but both savoury and bright. Best served with salad and bread – double bread! – why not?
March 14, 2025
Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.
March 11, 2025
Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.
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