This deliciously spicy recipe is from Tom Hunt's book Eating for People, Pleasure & Planet
, an inspiring exploration into the question of what sustainable food really is and a manifesto for how to achieve it while eating healthier and better tasting food.
This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's The Art of the Larder
, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using any of our canned red haricot beans, whole fava beans or even carlin peas - and either flaked quinoa or naked barley flakes substitute well for the rolled oats.
Split yellow peas
make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.
This vegan fava bean biryani is surprisingly easy to make but served from the cooking pot it provides an impressive, delicious and hearty centrepiece for a Kashmiri feast - or makes a satisfying meal in itself.