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| A rustic Palestinian vegan stew of earthy lentils and tender aubergine, enriched with creamy tahini and tangy pomegranate molasses. |
Rummaniyeh is a traditional Arab dish that perfectly balances savoury, tangy, and creamy textures. Served warm or at room temperature, it's a hearty meal best enjoyed scooped up with fresh flatbread.
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Made with cooked-down apples instead of buttermilk, this stoneground rye soda bread feels cosy and rustic and perfect for autumn. Studded with plump raisins and warm spices, it bakes beautifully in a cast iron skillet.
This recipe is from Ali Honour's cookbook Beans. A proper veggie burger with structure, bite, and serious flavour thanks to the mighty British Carlin pea. None of that bland, beige nonsense here—served with a tangy beany burger sauce and all the classic trimmings.
A clever twist on classic sticky toffee pudding from Ali Honour's cookbook Beans. Rich, yet lighter than the traditional dense bake, the recipe includes cooked beans and grated parsnip, drowned in a decadent toffee sauce.
