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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
To serve
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Method
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
