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| Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared another sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself! |
Jens' online course Cook With Confidence is designed to help participants cook healthy, delicious, plant-rich meals with ease — using vegetables, pulses, grains, seeds and nuts as your foundation, and meat or dairy as optional add-ons. Whether you’re new to cooking or already comfortable in the kitchen, this course will take your skills — and your understanding of flavour — to a deeper level. You’ll learn how to trust your palate, and create meals that work without needing to follow recipes.
In the course material, practice recipes come without quantities. This is because Cook With Confidence is designed to teach you the fundamental principles of great flavour, so that you learn to trust your palate and intuition.
Jens says: "I haven’t provided quantities for the recipe. Instead I encourage you to trust your tastebuds and add flavours until you think it’s tasty. The principles you’re using are far more important than quantities: like getting proper caramelisation on the pan-fried veggies."
Jens adds: "One key thing: the total ratio of lentils and farro by volume should be no more than about a third to the quantity of pan-roasted veggies."
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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
