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About
| The Cook and Him created this grown-up take on the classic pairing of peanut butter and jam. It's perfect for hot summer days and a brilliant way to celebrate strawberry season. |
This is pure nut-buttery heaven with added crunchy, mellow quinoa puffs, creamy coconut yoghurt and homemade super-easy low-sugar strawberry jam. It makes a perfect breakfast, lunch or dessert.
The recipe was developed with the very first British-grown Chia Seeds, the result of five years of crop trials and selections. The tiny oil-rich seeds are harvested from the Salvia hispanica plant, a member of the mint family originating in central America, where chia was a staple food in Aztec cultures, alongside beans and corn. These versatile and nutritious seeds are delicious sprinkled on salads, added to smoothies or in baking. They make a great vegan egg replacement too. If are using chia seeds in recipes that don't require cooking, we recommend you toast them lightly before use. Not only does this add a beautiful toasted flavour, but it also ensures that our unpasteurised seeds are safe to eat.
Serves 4
IngredientsStrawberry Jam:
Vanilla Chia Pudding:
Peanut Butter Chia Pudding:
To Serve:
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Method
To Serve:
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
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.
