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| A few simple additions can transform an everyday bowl of porridge into a special treat. The warming blend of spices makes this breakfast extra cosy and comforting. For an even creamier texture, you can soak the oats in milk overnight, though it’s perfectly delicious made fresh in the morning. |
Serves 2
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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.
