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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
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Method
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This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
