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About
| This recipe is the first in a series created in collaboration with Borough Broth and Dr. Wills using some of our products now available from Holland & Barrett. |
Our quinoa makes a great alternative to the more traditional couscous for any tagine.
If you're using chicken for this recipe, it's important to choose chicken that has been produced responsibly. Intensive chicken and pork production is associated with deforestation to produce soy for feed and produces huge quantities of effluent that can be damaging to the local environment. The UK's billion-chickens-a-year habit is killing rivers like the Wye and accelerating the loss of the Cerrado in Brazil. Besides the imported soya, around 50% of UK-grown grain is produced to feed animals, accounting for around 2.4 million hectares of land.
Ask at your local farmers' market or farm shop about pasture-raised birds where soy has not been added to the feed. Alternatively, ethical online supplier Pipers Farm sources their chicken from farms like Redwoods Farm in Devon, who we worked with on the Soy No More campaign.
Better still, skip the chicken and try making this with more plant-based ingredients - roasted aubergine or tofu would be delicious!
Serves 4
Ingredients
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Method
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A deeply comforting, thick, and rustic Italian-inspired soup-stew featuring British-grown dried carlin peas. Slow-cooked with a classic soffritto base, small pasta shapes, and aromatic rosemary, it's a beautifully creamy dish that is perfect for a cosy weeknight dinner.
