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| This vibrant Split Green Pea Soup was created by Lizzy Hughes of Our Lizzy vegetarian cookery school in Malvern, Worcestershire. Topped with fresh mint and croutons it's fantastically bright and fresh, just the thing for a warm summer evening! |
When Lizzy included this recipe in her March Newsletter (sign up here) she had some great responses so kindly shared it with us.
Preparation time: 2 hours 30 mins (including soaking time time) | Cooking time: 35 mins | Total time: 3 hours 5 mins
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This sweet, smoky chilli is simple to make with a Wonderbag and packed with fibre.
A fragrant and floral celebration of summer, this cake is made even more special with the use of quinoa and fava bean flour. These add a subtle nuttiness, light texture, and a boost of plant-based protein, making the sponge both delicious and nourishing. Paired with a creamy elderflower and vanilla filling and topped with fresh raspberries, it’s a showstopper dessert perfect for seasonal gatherings.
