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| This comforting aromatic stew from Vicky Jones' excellent Beans, Peas & Everything In Between, works perfectly as a vegetarian dish of borlotti beans. If you wish you could also add some cubed tofu, pork shoulder or bacon, rubbed with crushed fennel seeds and browned in the pan with the onion and fennel wedges. |
"The use of fennel reminds me of Sicily, where the wild herb grows everywhere, and the leaves are used to flavour pasta con le sarde (pasta with sardines) as well as sausages and cured meats. Fennel calms flatulence – fennel oil is used in the manufacture of babies’ gripe water – so its digestive properties make it the ideal companion for beans."
Serves 2
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Beans, Peas & Everything In Between by Vicky Jones, published by Ryland Peters & Small. Photography by William Reavell © Ryland Peters & Small.
Baguettes to feed 185? James Taylor's Millet & Emmer Baguettes combine the sweet, nutty flavours of wholemeal flour with the airy structure of a well-fermented dough. Made with a mix of emmer flour and red millet flour, balanced by strong white wheat for structure, they deliver a flavourful, beautifully textured crust and a soft, open crumb. Naturally leavened and slow-fermented for depth of flavour, this recipe makes around 12 baguettes, perfect for feeding events or schools.
Danka Jandric's salad of lentils and spelt with caramelised vegetables, feta, blanched asparagus, pumpkin seeds and a lemon-vinegar vinaigrette is hearty and filling but also refreshing and zingy!
This vibrant take on the classic South Asian kitchari brings together split peas and pearled spelt for a protein and fibre-rich base, paired with seasonal vegetables and deeply aromatic spices.
