- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This delicious risotto-like dish from forager Leanne Townsend is made with kibbled naked barley and spring veg. It makes a delicious meal in its own right or can be served alongside beans, fish or meat. |
This simple recipe uses spring vegetables asparagus and wild garlic but you can use whichever vegetables are in season. Note that it's best to use wild garlic before it has gone to seed, after which it can be a bit tough and flavourless.
Our kibbled naked barley is from a superb crop of the Oak Ruby variety, bred by Edward Dickin and grown by his father Jeremy Dickin at Oak Farm in Lincolnshire. Kibbling breaks up the grain so it cooks more quickly to a lighter, fluffier finish.
Serves 3 as a main or 4 as a side.
Ingredients
|
Method
|
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.
