Weren’t we excited to see a 70s wholefood shop favourite – Marigold’s Braised Tofu – in The Guardian? It’s a great store cupboard item, low faff, nourishing and tasty. Recipe adapted from Yotam Ottolenghi. Serves 4.
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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 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 »
Veg news 25th June
We’ve an abundance of fantastic UK produce this week after a long awaited blast of sunshine, and crops that had been taking an age to come along are finally starting to appear in better quantities. Broad beans from Kindling market garden in stockport and are tasting absolutely delicious straight out of the pods, and the… Read More »
Veg News 4th June
The unsung hero of many a dish, we think our fantastic fresh herb range is well overdue a bit of love, and we are lucky enough to now have a good mix from Strawberry Fields and Kindling Market Garden in our range this week. Pam grows these perennial herbs on her Lincolnshire Farm cutting them back… Read More »
Johnnycakes (Maizemeal pancakes)
This adapted recipe is like American pancakes but much simpler, from simpler times for simpler kitchens. However, feel free to add whatever extras or toppings strike your fancy (see below for suggestions), and/or enjoy your johnnycakes as a side to veggie chilli or another dish that goes well with cornbread – but without any bother.
