Farmer's Pea Pie
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.
Syrian Lentils with Slow-Fried Onions
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.
Lentil Ragu
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.
Vegan Lentil Lasagne
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.
Mushy Pea and Mushroom Pie
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.
Quinoa Flour Pizza with Cashew Cheese, Figs & Rocket
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.