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About
| This dish combines subtly fruity, savoury, sweet and acidic flavours, all in one. Inspired by the classic Syrian red pepper dip muhammara, it's best paired with crunchy fresh veg and flatbreads. |
This recipe was created by food stylist, recipe developer and private chef, Eden Owen-Jones, whose focus is on sustainable food that is good for us and the planet.
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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.
