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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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Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
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.
