by The Cook and Him
May 05, 2022
Inspired by classic British Shepherd's Pie but using split green peas in place of traditional lamb mince, this Farmer's Pea Pie from the Cook & Him makes an equally comforting and satisfying vegan alternative. A splash of soy sauce and a dash of our umami paste give a wonderful depth of flavour. It's deliciously topped off with a rich yeasty root veg mash.
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by Jenny Chandler
July 20, 2021
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.
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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
May 16, 2019
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.
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by Jenny Chandler
November 10, 2017
3 Comments
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.
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by Nikki Webster
June 28, 2017
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.
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