You can use any spices you like, or none at all, or try a glug of vinegar instead of the spice. Also choose whatever nuts you prefer, just be aware that some nuts (e.g. walnuts or pecans) and smaller pieces will toast a bit faster.
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Braised Radishes, Greens and Spelt
A great way to use allll of your radish! Suitable for freezing. Serves 4. Adapted Linda Ly’s No-Waste Vegetable Cookbook via the Washington Post.
Mediterranean Millet Salad
A simple and tasty salad for serving warm or cold. Millet is gluten free and has a lovely nutty flavour if you haven’t tried it!
Garlic Chilli Broccoli and Pasta
The simplest combinations are always the best, and the secret is the twice-cooked broccoli. You can even add chickpeas (between the garlic/chilli and broccoli) if you don’t find that abhorrent or serve with veggie sausages. Adapted from The Guardian.
Veg News 18th April
This lovely, sunny day has got us in the mood for salad! and U.K lettuce is a real highlight today. We have had our second delivery from Pam at Strawberry Field’s of her stunning oakleaf lettuces and are due to get lots more as well as some of her batavia lettuces in time for the… Read More »
Veg News 28th of February.
Spring is officially on the horizon! Glebelands will be delivering our first lot of daffodils and broad bean seedlings this week, marking a subtle but significant shift from winter into spring. Incidentally we’re already stocking seed potatoes courtesy of New Fields, currently Marfona and Charlotte with many more varieties on the way. But as we… Read More »