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About
| 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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A deeply comforting, thick, and rustic Italian-inspired soup-stew featuring British-grown dried carlin peas. Slow-cooked with a classic soffritto base, small pasta shapes, and aromatic rosemary, it's a beautifully creamy dish that is perfect for a cosy weeknight dinner.
A deeply comforting Persian-inspired aubergine stew made with naked fava beans instead of yellow split peas, and preserved lemon in place of black lime. Rich tomato, silky aubergine, warm spices, and sharp salty citrus combine to create a rustic, homestyle dish.
Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.
