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| 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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A comforting, seasonal braise of creamy flageolet beans and roasted squash, topped with fresh herbs and pine nuts.
Try gruel! With this recipe from our book Whole Food you can forget thin, watery and miserable. This velvety, comforting gruel of pearl barley and jumbo oats is elevated by nutty browned butter and caramelised leeks. It's simple, economical and deeply flavoursome.
