Serve with Aromatic Yellow Rice. Serves 4-6
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Veg news 26th March
New in our range this week, we have packed mustard leaves from Kindling Market Garden in Stockport. Often a favorite from the salad leaves mix, this peppery leaf is also lovely cooked in Thai style cuisine. Throw in the pan and slightly wilt to give the dish an extra kick! As the hungry gap is approaching… Read More »
Palestinian Freekeh Soup
A deeply comforting bowl of freekeh soup infused with cardamom and topped with caramelised onions. Simple to make, freekeh soup has been a Palestinian staple for centuries. Recipe adapted from Zaytoun.uk.
Preserved Lemons
A delicious tangy salty ingredient to lift stews, salads, grain-based dishes and more. You can experiment with adding spices to the preserved lemons—cardamom, vanilla, cloves, coriander seeds, cinnamon stick, bay leaf, peppercorn – whatever you like the sound of! This recipe makes 1 quart and lasts 6 months in the fridge.
Roast Pumpkin with Whipped Tahini, Pickled Red Onion and Mint
This dish looks a bit special but it's an easy and delicious way to use autumn cucurbit bounty – or any roasted veg you like! Serve as a side, or add crusty bread and a salad and make it a main. Adapted from seasonal veg cook Joe Woodhouse via Another Pantry.
Vegetable Sushi
You can halve this if you don’t want to make so much, but extra means you can experiment with different fillings and combinations!