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About
| Bread-making doesn't get easier or more diverse than this loaf from Tereza Pospíšilová. This loaf is packed with numerous grains, seeds and nuts, the fruits of 18 or more plant species! It can be easily adapted to use the ingredients you have to hand, is delicious toasted and freezes well. |
Diversity is key to healthy and nutritious diets, and to flourishing agroecological food systems. Our aim at Hodmedod is to offer a wide range of plant-based wholefoods produced from crops grown in diverse arable rotations on British farms. This recipe makes great use of many of these ingredients to create a recipe that reflects the work we do.
1 loaf
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Immensely satisfying food from Hugh Fearnley-Whittingstall's book High Fibre Heroes: Fat portobello mushrooms roasted until charred and juicy, served in toasted sourdough with caramelised red onions and tangy kimchi. A chunky, satisfying plant-based sarnie.
A vibrant and satisfying salad from Hugh Fearnley-Whittingstall's book High Fibre Heroes, featuring complete protein from quinoa and lentils, topped with elegant carrot ribbons and a creamy tahini or peanut butter dressing. Perfect as a light meal or a sharing side.
A quick, high-fibre one-pan meal featuring earthy lentils and a punchy miso dressing from Hugh Fearnley-Whittingstall's new book High Fibre Heroes. Ready in just 40 minutes and perfect for using up seasonal courgettes.
