Thanks to Hodmedod’s for this recipe! These gluten-free rolls are perfect as a snack, with a lunchtime salad, or as a side with curry or stew. This recipe was created by the inspired Salima Dhalla of the Breadren artisan bakery and kitchen. Makes 14-16 rolls. SHARE ON TwitterFacebook
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Green Split Pea Soup with Mint
Thanks to Hodmedod’s for this recipe, created by Lizzy Hughes. If you cannot get mint try another herb in the winter months. SHARE ON TwitterFacebook
Cashew Queso dip
A creamy, melty, spicy, tangy, cheezy bliss, with a texture like melted cheese, good umami depth and satisfying saltiness. Great over nachos, in burritos, on top of bakes and more. SHARE ON TwitterFacebook
Parched Peas
Carlin Peas (aka black badgers) make a great substitute for puy lentils or chickpeas in salads and stews. In the north, ‘parched’ peas are a centuries-old street food – ideally eaten in a paper cone by bonfire. Thanks to Hodmedods. SHARE ON TwitterFacebook
Chunky Bean Soup
This soup uses our own bean mix for a substantial chunky soup. The aduki beans give it flavour and the larger beans and chick peas add texture and make it seriously filling. SHARE ON TwitterFacebook
Original Moroccan Couscous
Makes 10 servings, can easily be scaled down or left to cool, throw some extra veggies in and had for quick leftover lunches. SHARE ON TwitterFacebook
