by The Cook and Him
August 20, 2020
A tasty and sustaining summer salad of
wholegrain wheat, cherry tomatoes and broccoli.
Read More
by The Cook and Him
July 28, 2020
Read More
by The Cook and Him
July 28, 2020
These tempting fruit galettes follow the traditional French galette style of free-form filled pastries using buckwheat flour as used for Breton pancake-like galette.
Read More
by The Cook and Him
August 21, 2019
1 Comment
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.
Read More
by The Cook and Him
August 02, 2019
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.
Read More
by The Cook and Him
August 01, 2019
Read More
by The Cook and Him
May 14, 2019
1 Comment
Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This
Cook & Him recipe is perfect for a weeknight meal.
Read More
by The Cook and Him
May 11, 2019
Sam, Phil and Meg the dog of cookery blog
The Cook and Him are spoiling us with these Yellow Pea Fritters, made with our
Organic Split Yellow Peas and
Yellow Pea Flour. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast
- or serve with salad for a light lunch.
Read More
by The Cook and Him
January 16, 2019
Read More
by The Cook and Him
September 09, 2018
1 Comment
Matching the earthy nuttiness of our
organic quinoa with the mellow but distinctive flavour of roasted cauliflower, this aromatic salad in a jar from The Cook and Him makes a perfect packed lunch and can be made up the day before.
Read More
by Claire Thompson
July 07, 2018
This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's
The Art of the Larder, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using any of our canned red haricot beans, whole fava beans or even carlin peas - and either flaked quinoa or naked barley flakes substitute well for the rolled oats.
Read More
by Jenny Chandler
November 10, 2017
Spice up your
Classic Mushy Peas with Jenny's Chandler quick but delicious recipe to add a little Moorish pizzazz to good old British marrowfat peas.
Read More