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.
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.
When Helena Barlow posted this pink humumus recipe on instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.
We love a dumpling! This wonderfully warming and sustaining supper is enhanced with deliciously herby fava flour dumplings. This recipe comes to us from Sarah Barton
via Day Radley's Vegan Chef School
Finished with an exuberant tarka of onion and cherry tomatoes, this simple but delicious vegan dal from The Cook and Him
makes a sustaining meal.
Kimberley Bell, founder of the Small Food Bakery in Nottingham, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her recipe for baking egg custards with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
Kimberley Bell, founder of Nottingham's Small Food Bakery
, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her formula for baking with the YQ wheat flour
milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
Traditional Spanish paella is usually cooked with fish or meat but The Cook & Him
have given it a vegan twist, incorporating British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.
Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.
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.