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| These delicious savoury muffins from The Cook and Him are packed with the flavour and goodness of pea flour and fresh red peppers and spinach. They're perfect for a lunchbox or afternoon snack. |
Green pea flour has a lovely pale green hue and subtle pea flavour, perfect for both sweet and savoury baking. It’s great for batters, pancakes, bhajis, dhosas and makes quick and easy soups, sauces and dips. It works exceptionally well here with eggs and cheese for a satisfying savoury flavour.
Makes 12 muffins
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
