by Anne-Katrin Weber October 11, 2024
Savoy cabbage leaves are stuffed with a hearty lentil filling and allowed to simmer in the oven, leaving you plenty of time to tidy up the kitchen or unwind with a glass of wine. |
This recipe is from Anne-Katrin Weber's inspiring new book Greens & Beans. Anne-Katrin turns the spotlight on lentils and other pulses with her fresh plant-based creation of international recipes for everyday use – be it tasty one-pot, or one-pan dishes, recipes for the oven, or crisp salads.
The book's useful kitchen tips offer notes about storage, soaking, cooking times, and using leftovers, as well as time-saving and nutrient-preserving preparation methods.
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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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