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About
| Traditional Spanish paella is usually cooked with fish or meat but The Cook & Him have given it a vegan twist, incorporating several of our British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder. |
The toasted Emmer Wheat makes a very moreish snack - you may want to toast more so some of it makes the garnish!
prep: 20 mins / cook: 1 hour 30 mins / total: 2 hours 14 mins / quantity: Serves 2 generously!
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.
