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Recipes
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About
| Apple shreds make an excellent addition to a salad or Buddha bowl, their vibrant colour and sweet taste balancing well with savoury elements. |
Julie, of Apple Natural, made this a beautiful bowl for our visit on a very hot summer's day. We combined elements from our gardens with Julie's apple shreds and locally sourced vegetables.
This sort of recipe shouldn't be followed exactly. Instead it's best to make the most of any local, seasonal and available ingredients.
Julie makes Apple Natural apple shreds by hand at low temperature to retain the natural flavour, goodness and fibre. All the apples come from Julie's fruit trees and other local Tamar valley orchards.
Makes lunch for 4
IngredientsMushroom Bites (makes 10/12)
Pesto
Split Pea Hummus
To Serve
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MethodFor the Mushroom Bites:
For the Pesto:
For the Split Pea Hummus:
To Serve:
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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
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.
