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About
| Forage wild spring greens or use up wilted leaves from the fridge with Amy Oboussier’s fresh and vibrant Green Coconut Curry with Flamingo Peas. |
This eye-catching green curry is delicious made with wild greens like garlic mustard, nettles or wild garlic but it’s also a great way to use up tired greens from the bottom of the the fridge. It’s a good tender dish to cook for children who struggle with the fibrous texture of some vegetables.
For a vegan version just omit the halloumi or paneer and add tofu or more peas. Serve with flatbreads or grains like our whole oats or pilau mix.
Serves 4
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Method
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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.
