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About
| For anyone looking for more local alternatives to much loved imported ingredients, Victoria Cowan's pulse-based guacamole replaces avocados with British-grown marrowfat peas. It's super delicious, nutritious and good for the planet. |
Peas are high in protein and contain all 9 essential amino acids, have a low glycemic index and high soluble fibre content, are full of heart-friendly minerals (magnesium, potassium and calcium) and rich in antioxidant nutrients like vitamin C.
Not only that, they’re a very important crop for agriculture too. Like other legumes they fix nitrogen, solubilise phosphates, promote soil carbon sequestration, increase soil organic matter, improve soil structure and maintain soil biodiversity.
Victoria has served her guac on a soda bread made from camelina seeds and Vanessa Kimbell’s wholemeal diversity blend flour, along with spring onion and radish for freshness and texture.
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Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
This festive relish from nutritionist Lucy Willamson combines vibrant British berries (any left in your freezer from summer?) with chia seeds and walnuts for a naturally rich texture and just enough sweetness.
A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.
