July 20, 2021
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
Ingredients
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Method
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Extracted from Green Kids Cook by Jenny Chandler (Pavilion Books). Image credit Kirstie Young.
July 11, 2025
Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
July 11, 2025
Danka Jandric makes English muffins with wholemeal YQ flour for an incredibly rich and nutty flavour. They're perfect for toasting and topped with your favourite morning spread. The recipe includes an option for overnight proving, which deepens the flavour, improves digestibility, and makes muffins ready in time for breakfast on a weekend morning.
July 11, 2025
Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.
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