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| This simple salad combines creamy flageolet beans - slow cooked in a Wonderbag - with the best of summer’s tomatoes to create the perfect, hearty side dish for a barbecue or dinner party. Alternatively, add some feta or fried halloumi and a slice of crusty bread for a delicious main. |
We’ve used a Wonderbag to make this recipe. A Wonderbag is a non-electric, insulated slow cooker that uses heat-retention technology to continue cooking food after it's been brought to a boil. Once your pot of food is boiling, you place it in the Wonderbag, seal it up, and let the insulation do the rest — no additional energy required. It works much like a slow cooker, but without electricity.
The Wonderbag is especially good for cooking beans, which benefit from long, slow cooking to become tender. With the Wonderbag, you save fuel, time and energy. It’s also a gentle method that helps keep beans intact, avoiding the rolling boil that can split or damage their skins
Serves 4 as a side or 2 as a main
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.
