Generally, pesto is made with pine nuts, basil, olive oil & a hard cheese like Parmesan or pecorino. However, Josiah has created this recipe as a wonderful seasonal alternative using winter greens like Cavolo Nero. Walnuts are also substituted for pine nuts as they have a similar oil rich texture and earthy flavour.
Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.
This flexible tempeh recipe from Victoria Cowan can be made with any of our pulses. Pictured are Victoria's split flamingo pea and marrowfat pea tempehs.
Helena Barlow kindly gave us this recipe for traditional Greek fava, it's made with our Flamingo Peas instead of the more usual split yellow peas or grass peas and they give it a sweetness, a beautiful warm colour and a creamy texture.
