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| This flexible tempeh recipe from Victoria Cowan can be made with any of our pulses. Pictured are Victoria's Split Flamingo Pea and Marrowfat Pea tempehs. |
Traditional Indonesian tempeh is made from soy beans tightly knitted together in a dense mat of white mycelium. But it can be made from other pulses too. Victoria has used two of our varieties of British-grown peas to create a local, nutritious and delicious tempeh.
Like all pulse-based foods, tempeh is an excellent source of protein. The fermentation process breaks down anti-nutrients to make vitamins, minerals, amino acids and fatty acids more bioavailable.
Tempeh naturally has a nutty, earthy flavour and carries marinades exceptionally well. Use it in sandwiches, stir fries or curries - the possibilities are endless
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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.
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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.
