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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared another sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself! |
A vibrant, deeply flavourful summer salad combining charred, caramelised vegetables with tender pulses, fresh soft herbs, and a bright citrus dressing.
Jens says: "I make these types of salads all summer long. They’re a great way to use all manner of summer veggies in combination with pulses. The deep charring and caramelisation you get from putting vegetables on the grill combined with the umami from the sun-dried tomatoes and olives along with the protein bulk from the pulses makes this type of salad a dish that works in its own right with a piece of sourdough and a glass of chilled white wine..."
Serves 4–6
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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.
