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| A traditional stew can really hit the spot on a cold winter or early spring day. The combination of pearled spelt and lentils makes for a comforting and satiating meal, with the complex salty miso and bright lemon juice balancing this dish beautifully. |
Danka suggests various accompaniments to this stew, so why not make a big batch, change up the toppings, and never get bored?
Serving suggestions:
Ingredients
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Method
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Note 1: You can add additional vegetables to suit your taste, e.g. squash or leafy greens. Add the squash (chopped into 1.5 cm cubes) at the same time as the potatoes and the greens in the last 10 min of the simmering time.
Note 2: When cold and stored in the fridge, the texture of the stew might start looking a bit slimy. This is due to starches released by the spelt into the liquid of the stew as the stew cools. Once re-heated the starches dissolve into the liquid and the texture goes back to how it was freshly cooked.
Note 3: This stew freezes well, but the texture of the potato will change as freezing breaks down its starches. Some people don't mind this, but you may prefer to omit the potato if you're planning to make a big batch of this and freeze some.
Made with cooked-down apples instead of buttermilk, this stoneground rye soda bread feels cosy and rustic and perfect for autumn. Studded with plump raisins and warm spices, it bakes beautifully in a cast iron skillet.
This recipe is from Ali Honour's cookbook Beans. A proper veggie burger with structure, bite, and serious flavour thanks to the mighty British Carlin pea. None of that bland, beige nonsense here—served with a tangy beany burger sauce and all the classic trimmings.
A clever twist on classic sticky toffee pudding from Ali Honour's cookbook Beans. Rich, yet lighter than the traditional dense bake, the recipe includes cooked beans and grated parsnip, drowned in a decadent toffee sauce.
