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| 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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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
