This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.
We set The Cook & Him
a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils
and fermented Fava Bean Umami Paste
. Packed with flavour, it can be made ahead of time, perfect for feeding a crowd or batch cooking for midweek dinners.
This piquant and fresh salsa verde uses our fermented Fava Umami Paste
in place of the usual preserved anchovies, a vegan alternative that provides a similar savoury depth.
A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste
used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours.