November 10, 2017
This inventive pie from Jenny Chandler uses mushy peas as the heart of a comforting winter pie that makes a meal in itself or imposing side dish. |
A truly autumnal dish of hearty comfort food; a great choice if you are cooking a vegan meal served with crunchy greens such as purple sprouting or broccoli, or fabulous alongside a few sausages.
Serves 6
IngredientsFor the Sweet Potato topping
For the Mushroom and Mushy Pea filling
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Method
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July 11, 2025
Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
July 11, 2025
Danka Jandric makes English muffins with wholemeal YQ flour for an incredibly rich and nutty flavour. They're perfect for toasting and topped with your favourite morning spread. The recipe includes an option for overnight proving, which deepens the flavour, improves digestibility, and makes muffins ready in time for breakfast on a weekend morning.
July 11, 2025
Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.
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