by Tom Hunt
May 07, 2020
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.
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by Jenny Chandler
March 11, 2018
2 Comments
In this high days and holidays dal from Northern India, enriched with butter and cream,
Jenny Chandler substitutes British
whole lentils and
red haricot beans for the traditional black urad dal and red kidney beans. As Jenny says, "the result is just heaven", perfect as a stand alone main dish with a little rice or a flatbread alongside or great as a player in an indulgent spread.
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by Jenny Chandler
February 24, 2018
2 Comments
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.
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by Nick Saltmarsh
October 15, 2017
2 Comments
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.
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