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| This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style. |
Lentils are amazing little seeds that grow inside a pod. They’re packed with the protein, nutrients and fibre that we need to survive, while the plants themselves are great at keeping the soil they grow in healthy, too. Good for us, good for the planet!
It’s worth cooking up a batch of the slow-fried onions on their own, to go alongside roasted veggies, into sandwiches, to top pizzas, and to stir into soups and dals.
Makes 4 servings
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Extracted from Green Kids Cook by Jenny Chandler (Pavilion Books). Image credit Kirstie Young.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
