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About
| Loaded with fresh veg alongside our nourishing broth mix of dried peas, fava beans, lentils and flaked cereals; this dish manages to feel simultaneously light and hearty, quite a feat. It’s a great way of emptying the veg basket or visiting your local greengrocer and buying one of almost everything. |
Tips: If you are using veg stock, rather than chicken, you may like to add a touch of our fermented fava bean umami paste or miso to up the savoury depth.
Forgotten to soak the broth mix? No worries, it will take a little longer to cook and give a cloudier broth, but it will be fabulous all the same.
Serves 4 to 6
Ingredients
For the Gremolata
To Serve
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Method
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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
