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| As part of his five-day takeover, chef and author David Bez of Salad Pride shares a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds – proving simple salads can be full of flavour. |
This quick, crisp, and deeply satisfying simple salad balances earthy roasted mushrooms with tender whole fava beans, topped with a zesty English mustard mayo dressing and a crunch of roasted fava beans. Serves 1.
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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.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
