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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 nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
