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About
| Have you tried cooking with kimchi? It’s delicious raw but kimchi also adds a wonderfully rich and sour flavour to soups, broths and even pancakes. Try them as light lunch with steamed greens dressed with tahini, or as part of a larger Korean feast. |
To accompany these moreish pancakes Sarah and Aitana have created 'a homage to gochujang' with our Fava Bean Umami Paste. It's delicious drizzled onto roasted squash, mixed through steamed noodles or dolloped on top of kimchi pancakes. This recipe makes a small amount but can easily be scaled up, as it keeps very well in an airtight container in the fridge.
Makes 6-7 small pancakes
Ingredients
A homage to gochujang
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Method
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Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
