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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
Golden, light, and savoury French choux pastry bites packed with mature cheddar cheese, wholesome British spelt flour, and aromatic caraway seeds. Perfect for summer picnics, party canapés, or as an indulgent snack. Makes 20.
A vibrant, nutrient-packed breakfast pudding made with British chia seeds, coconut milk, matcha, and spinach, topped with fresh fruit, yoghurt, and granola. Serves 1.
Bright, crispy courgette and green pea flour fritters packed with fresh herbs and warm spices, served with tangy quick-pickled red onions and creamy yoghurt. Serves 2.
A vibrant summer salad pairing deeply charred grilled courgettes and red onions with tender white beans, crunchy celery, umami-rich sun-dried tomatoes, and a zesty lemon-balsamic dressing. Serves 4–6.
A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
