Such an extensive range of brassicas this week, it’s a sea of green over on the veg aisle. Particularly handsome are the bags of Cavolo nero from Wass in Yorkshire, who also provide a splash of colour with their purple and Romanesque cauliflowers. It is cauliflower time from now until the spring, so your opportunity… Read More »
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Beet Bourgignon
Deep and rich with thyme and wine flavors, different sorts of textures and a hint of sweetness. Flavours develop and intensify nicely if it’s made a day early.
Aubergine, Chickpea and Tamarind Stew
Serve with plain rice and a cucumber-yogurt salad. Try replacing the aubergine & green pepper with your choice of seasonal or local veg (root veg roasted until tender works well).
DUNCAN GIELTY
Duncan Gielty has been growing organically since 1980 at their 120 acre site, Lyncroft Farm, in Ormskirk. Their land is quite spread out and they operate a 6 year rotation, supplying Unicorn with carrots, parsnips, new potatoes, tomatoes, Swiss chard, pak choi, cucumber, spring onions, spinach and celery in the summer months and tundra and… Read More »
BBQ Pulled Jackfruit
Perfect for Summer!
Baked herb and pistachio falafal
From Green Kitchen Stories. Makes about 24 falafals
