A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.
Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.
These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and honey, which you can omit to further reduce sugars, if needed.
This salad of smoked quinoa and carlin peas comes to us from the Age Well Project. The smoky flavours from the quinoa are complimented by smoked paprika, cumin and the sweet acidity of toasted tomatoes.
Forager Leanne Townsend uses Bold Bean Co's jarred carlin peas in their stock to create this comforting autumn ragout, topped with chanterelles - or oyster mushrooms - to complement the earthy, nutty flavours of carlin peas.
This brilliant vegan pizza recipe is from Sophie Gordon’s book The Whole Vegetable. The base is made with stone-ground wholemeal spelt flour - for a satisfying texture and subtle nutty flavour - and raised with baking powder instead of yeast, making it quick and easy to throw together.
Apple shreds make an excellent addition to a salad or Buddha bowl, their vibrant colour and sweet taste balancing well with savoury elements. Julie, of Apple Natural, made this a beautiful bowl for our visit on a very hot summer's day. We combined elements from our gardens with Julie's apple shreds and locally sourced vegetables.
Abra Berens’ raw courgette salad with crispy chickpeas is perfect for any summer or early autumn feast, pairing well with grilled meat or seasonal vegetables. It’s one of many inspiring recipes in Abra’s brilliant book Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes.
Norfolk baker and teacher Sue Hudson of Bread Workshops has created a trusty and delicious sourdough boule featuring rye and Flanders wheat for Sourdough September.
Chef James Taylor's Lentil & Chickpea Lasagne is a perfect meal to introduce children to pulses. Lasagne is a popular and comforting dish that most children are familiar with, encouraging them to eat pulses they may not have tried before.
Chef James Taylor is on a mission to get pulses into school meals, using Hodmedod's beans, peas, lentils and chickpeas all this term as part of special Pulses Days in primary schools. Here's his recipe for baked "beans" made with pink and yellow peas from British farms instead of the usual navy beans (mostly from the US and Canada).
