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| This carlin pea recipe from Hodmedod founder Josiah was inspired by reducing food waste. It's perfect for using up the ends of bread, cheese and herbs, plus the leftover marinade from Rebel Recipes' brilliant Balsamic Tofu and Smoky Chickpeas recipe! |
Do you ever get inspired by a recipe and then buy a ton of ingredients - only a fraction of which are needed for the recipe?! We do!
Take the other day. I made Niki Webster's amazing tofu and smoky chickpea recipe which calls for a marinade for the tofu. It’s so delicious! But not all of it gets absorbed by the tofu. So what to do with the few tablespoons of the stuff lurking in a jar in the fridge? Likewise the balance of the red pesto that went into the chickpeas - it needs eating, but there’s not loads left.
So today has been all about averting waste: the ingredient overshoot, but also those scraps of precious bread, stubs of delicious cheese, bundles of herby stems that need a home.
Here’s how this warming soup came together (this isn’t so much a recipe as an appeal to just throw things together & see what happens…):
Ingredients
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Method
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Taktouka is a savoury Moroccan side dish of chargrilled peppers, tomatoes, paprika and coriander. Here we break with the traditional recipe by adding borlotti beans for a more substantial dish.
Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
