by Claire Thomson February 25, 2025
Lentils make an excellent alternative to meat in stews and pies, like this tempting lentil and mushroom pie from Claire Thomson's brilliant new book One Pan Beans. With the lentil filling and wholemeal flour in the pastry, this recipe is packed with flavour and fibre. |
"This recipe is nutritionally supercharged, so much so I’ve also made the pastry a wholemeal one, but you can buy some good quality ready-made pastry if you prefer. Within the remit of One Pan, cook the filling, then use the same pan to top with the pastry to bake, and it goes without saying, use a pan that is ovenproof. Once the filling is cooked, it is a good idea to let the pan cool a little before putting the pastry on top. Serve this pie with some good mustard, Dijon would be ideal. Use lentils that will hold their shape and not disintegrate too much. And use any mushrooms you like, from everyday field to more fancy varieties."
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October 21, 2025
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.
October 17, 2025
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
October 10, 2025
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
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