Adapted from Post Punk Kitchen. Use any pumpkin or squash that you fancy! Eat as a dessert, teatime treat, or with a pat of marg alongside spicy bean chilli.
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Bean Dip with Radicchio
A(nother) delicious way to eat raddichio when it is in season, plus a use for your food mill if you have one! If not, pressing through a sieve or blending will work, but the results won’t be nearly as smooth. Serves 4. Adapted from Rachel Roddy in the Guardian.
Lentil Flatbread
Just three ingredients for a nutritious low-carb and high fibre flatbread. Add spices if you want and play around with the amount of water you use in terms of how thick you want your flatbread.
Lentil Tofu (or any pea or bean!)
Did you know that you can make tofu out of any legumes? Try using our Norfolk-grown green or yellow split peas, carlin peas or fava beans for a fully UK tofu! Chef and UK Slow Food ambassador @BakingHermann shows us how…“This is what plant-based food should be about in the future. Learning from other cultures, then… Read More »
Maftoul salad with Za’Atar
A simple recipe for a maftoul (giant couscous) salad with an olive oil, lemon and za’atar dressing. From Zaytoun.com.
Spicy Green Maftoul Salad
A spicy green maftoul salad recipe celebrates the nutty maftoul pearls with sharp, lemony, herby flavours. Adapted from chef Sami Tamimi via Zaytoun.uk. Serves 4 as a side.
