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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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Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.
Taktouka is a savoury Moroccan side dish of chargrilled peppers, tomatoes, paprika and coriander. Here we break with the traditional recipe by adding borlotti beans for a more substantial dish.
Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
