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| Don't like sprouts? You still might want to try this delicious side dish that could easily serve as a meal in its own right. |
Of course, if you really are certain you don't like sprouts you could substitute any winter brassica (swede would work really well too).
Walnuts are such a great winter treat, by April or May the season for walnuts in their shells is really over, so we’re using Mathew’s fantastic Red Hat Orchard nuts wherever we can. Liberty Fields Dorset apple balsamic and apple syrup really come into their own too.
But of course, this is really all about our superb Olive Green Lentils - all at once peppery, earthy, sweet and nutty.
Serves 3 to 4
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Method
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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.
