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About
| This sweet, smoky chilli is simple to make with a Wonderbag (what's that?) and packed with fibre. |
The star ingredients here are our organic black beans from France, which have a glossy, crow-black skin and creamy interior. Also essential are chipotle peppers in adobo sauce, bringing a unique smoky flavour and mild heat to the dish. They can be tricky to find in the UK, but are available online, in international food shops, and sometimes in large supermarkets. If you can’t get hold of them, most supermarkets sell chipotle paste, which can be used as a substitute.
We’ve used a Wonderbag to make this recipe. The Wonderbag is a non-electric, insulated slow cooker that uses heat-retention technology to continue cooking food after it's been brought to a boil. Once your pot of food is boiling, you place it in the Wonderbag, seal it up, and let the insulation do the rest — no additional energy required. It works much like a slow cooker, but without electricity.
It’s especially great for cooking pulses, which benefit from long, slow cooking to become tender. With the Wonderbag, you can save fuel, time, and energy. It’s also a gentle cooking method that helps keep pulses intact, avoiding the rolling boil that can split or damage their skins. Read more about cooking pulses with a Wonderbag...
Ingredients
To serve
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Method
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A fragrant and floral celebration of summer, this cake is made even more special with the use of quinoa and fava bean flour. These add a subtle nuttiness, light texture, and a boost of plant-based protein, making the sponge both delicious and nourishing. Paired with a creamy elderflower and vanilla filling and topped with fresh raspberries, it’s a showstopper dessert perfect for seasonal gatherings.
Baguettes to feed 185? James Taylor's Millet & Emmer Baguettes combine the sweet, nutty flavours of wholemeal flour with the airy structure of a well-fermented dough. Made with a mix of emmer flour and red millet flour, balanced by strong white wheat for structure, they deliver a flavourful, beautifully textured crust and a soft, open crumb. Naturally leavened and slow-fermented for depth of flavour, this recipe makes around 12 baguettes, perfect for feeding events or schools.
 and packed with fibre.
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