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| 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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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.
