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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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Triple chocolate shortbread… moreish, fudgy and with a secret ingredient that no one guesses!
Bright, crunchy and full of plant power, this colourful winter salad celebrates our British-grown quinoa and the nourishing goodness of SUCSEED.
This pie of creamy, zesty greens encased in a crisp spelt crust, more like a very thin bread than a pastry, is perfect sliced and served with salad. The filling makes use of leftover lemon rind, finely sliced, by cooking it down until mild and soft but still full of flavour.
