This delicious recipe is from Jenny Chandler
's fantastic new Green Kids Cook
, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils
in a typical Syrian style.
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.
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.
This inventive pie from Jenny Chandler uses mushy peas
as the heart of a comforting winter pie that makes a meal in itself or imposing side dish.
An unbeatable vegan and gluten-free pizza from Nikki Webster of Rebel Recipes, made with our organic quinoa flour and bursting with Mediterranean flavour. Perfect for a light summer meal.