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| Celebrate the fleeting season for wild garlic and purple sprouting broccoli, or adapt the recipe with other seasonal greens. |
This delicious salad from Anna Warden is quick to throw together and works perfectly as a main or a substantial side. The creamy fava bean dip provides a rich base for the nutty quinoa and charred seasonal greens.
The recipe can be easily tailored to the season, for example with basil and courgettes for the summer, or thyme and kale in the depths of winter. It is great alongside roast chicken and fish, or on its own with some good bread. If wild garlic isn't in season, simply substitute with two cloves of garlic and your favourite soft herbs.
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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
