by Josiah Meldrum
April 21, 2021
1 Comment
Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of
Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our
British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.
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by The Cook and Him
August 20, 2020
Looking for something different for dinner? With a few simple ingredients, making Gnocchi at home couldn't be easier! This gluten-free recipe from
The Cook and Him uses marrowfat pea flour, which adds a delicate pea flavour to the dish.
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by Melissa Hemsley
February 08, 2020
"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley
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by The Cook and Him
October 30, 2019
This winter veg stew makes a hearty and warming supper for a cold dark evening, with nutty emmer grains and deliciously savoury fava bean flour dumplings. And at Halloween it's a great use for any surplus pumpkin flesh, far too good to waste!
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by Lindsey Dickson
September 04, 2015
1 Comment
With a nod to the famous Ärtsoppa, traditionally served in Swedish homes on a Thursday evening, Lindsey Dickson of
The Eating Tree has come up with a warming
whole yellow pea soup.
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by Nick Saltmarsh
March 19, 2013
2 Comments
This rich whole fava bean soup is said to have been eaten in almost every Sicilian home since Roman times. It's delicious as a soup but can also be left to set and cut into slices and fried.
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