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About
| Lemon and poppy seed is a fabulous flavour combination, most often found in the classic cake, but Danka Jandric has cleverly used it in this granola recipe, using loads of our favourite products. |
Danka has created this recipe to be made without the need for kitchen scales, just a measuring jug. This makes it really quick to make and easy to scale up or down.
Danka is a neuroscientist by background, now a medical educator, with an interest in gut and brain health and the essential role of food in both. Follow her on Instagram @phoodologist as she explores delicious, plant-based foods, incorporating 30+ plants a week and high fibre into her diet.
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A vibrant salad celebrating seasonal greens. Nutty British-grown quinoa and roasted vegetables are served over a creamy wild garlic and fava bean dip, finished with pickled raisins and toasted pistachios.
A British-grown take on Sicilian street food. These crisp, golden "Pea’nelle" fritters made from yellow split pea flour are served alongside delicate, batter-fried pumpkin, finished with a sweet and spicy honey-chilli glaze.
This dish allows the leeks and peas to cook and soften together slowly, lending their flavours to each other. Cooking the peas slowly helps release their starch, giving the dish an overall creamier consistency. The salsa verde adds a great savoury tang. Author Eden Owen-Jones is an avid listener of the Home Cooking podcast with Samin Nosrat and Hrishikesh Hirway and there is only so many times she could hear Samin talk about this salsa without trying to make a version for herself – we think it works really nicely here.
