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.
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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).
GLEBELANDS CITY GROWERS
Just a couple of miles from Unicorn, Sale is the original home of Glebelands City Growers, who supply us with some of our organic vegetables and provide our amazingly fresh salad leaves – all year round. Glebelands is a small growing business run by highly skilled horticulturalists Adam & Charlotte, plus dedicated seasonal workers (several… Read More »
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
