Syrian Lentils with Slow-Fried Onions

Syrian Lentils with Slow-Fried Onions

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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Lentil Ragu

Lentil Ragu

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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Vegan Lentil Lasagne

Vegan Lentil Lasagne

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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Mushy Pea and Mushroom Pie

Mushy Pea and Mushroom Pie

by Jenny Chandler November 10, 2017 2 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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Quinoa Flour Pizza with Cashew Cheese, Figs & Rocket

Quinoa Flour Pizza with Cashew Cheese, Figs & Rocket

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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