by Josiah Meldrum
June 09, 2022
Strictly speaking hummus means chickpea but similar dips can be made from any pulse, each with their own distinctive flavour and texture. We make this in large quantities and use liberally as more than just a dip. Like any other hummus this is delicious as a pasta sauce, added to roast potatoes, as an alternative to white sauce in lasagne or moussaka, to thicken soups, cooked in a pie and more!
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by The Cook and Him
June 01, 2022
A perfect summer addition to any summer picnic, these muffins are made with fresh strawberries and British chia seeds.
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by The Cook and Him
May 05, 2022
Inspired by classic British Shepherd's Pie but using split green peas in place of traditional lamb mince, this Farmer's Pea Pie from the Cook & Him makes an equally comforting and satisfying vegan alternative. A splash of soy sauce and a dash of our umami paste give a wonderful depth of flavour. It's deliciously topped off with a rich yeasty root veg mash.
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by Nick Saltmarsh
January 09, 2022
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by Nick Saltmarsh
October 30, 2021
1 Comment
This pesto really shows off our delicious and tender shelled hemp seed, evocative of pine nuts and hemp seed. With our fermented fava bean umami paste taking the place of the usual Parmesan cheese, this happens to be vegan.
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by Jenny Chandler
October 01, 2021
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This superb dish of bold, autumnal flavours was inspired by Mother Root's Ginger Switchel and created by Jenny Chandler. Featuring our Pilau Mix #2 and seasonal squash, it’s perfect for early autumn days. Serve with a Switchel & Soda garnished with a slice of pear for the ultimate feel-good night in.
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by Josiah Meldrum
August 30, 2021
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This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.
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by Jenny Chandler
July 20, 2021
This delicious recipe is from
Jenny Chandler's fantastic new
Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our
British-grown lentils in a typical Syrian style.
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by Josiah Meldrum
May 31, 2021
This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.
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by Josiah Meldrum
April 21, 2021
1 Comment
Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of
Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our
British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.
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by Nick Saltmarsh
April 18, 2021
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by Henrietta Inman
February 28, 2021
1 Comment
There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.
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