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.
Looking for something different for dinner? With a few simple ingredients, making Gnocchi at home couldn't be easier! This gluten-free recipe from The Cook and Him
uses marrowfat pea flour, which adds a delicate pea flavour to the dish.
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.
We love a dumpling! This wonderfully warming and sustaining supper is enhanced with deliciously herby fava flour dumplings. This recipe comes to us from Sarah Barton
via Day Radley's Vegan Chef School
Finished with an exuberant tarka of onion and cherry tomatoes, this simple but delicious vegan dal from The Cook and Him
makes a sustaining meal.
The Cook & Him's combination of hummus (or ful nabed!) with roasted vegetables gives this delectable pie a rich creaminess, while camelina seeds provide a nutty crunch.
This winter veg stew makes a hearty and warming supper for a cold dark evening, with nutty emmer grains and deliciously savoury fava bean flour dumplings. And at Halloween it's a great use for any surplus pumpkin flesh, far too good to waste!
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.
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.
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.
We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious green pea flour.
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.