COOKING WITH SQUASH
White bean and squash soup with parsley pistou - was taken from ‘The Herbfarm Cookbook’ written by Jerry Traunfeld. The soup is full of...
Naomi's broad beans and quinoa
Ingredients 1 bunch spring onions (trimmed and finely sliced) 400 g quinoa (washed) 800 g broad beans 1 Tbsp olive oil 200 ml white wine...
Lia’s Kitchen crisp mint broad beans with Feta mash on Crostini
We have been baking a lot of bread. When it goes stale we love slicing what is left very thinly and making crispy crostini to add...
Rosie's Spinach pasta with hedgerow pesto
Pasta dough – 5-6 big spinach leaves 2 eggs 200g plain flour / 00 flour Pesto – 50g wild garlic leaves 50g three-cornered leek 50g nettle...
Vaida's butter bean's with spinach
Butter beans are the base of the recipe I’m about to share. There’s been a butter bean renaissance in my kitchen recently. I’ve...
Iona and Pali's tofu saag
Ingredients Firm Tofu Crushed coriander seeds Turmeric powder Sea salt Red onion Sesame oil Tomatoes Ginger Garlic Chilli Fresh coriander...
Cardoon | miso & walnut | parsley by Herbivore
Ingredients 8 medium stems of cardoon olive oil salt 50g chopped onion 2 cloves garlic, sliced. 1⁄2 green small green chilli, chopped...
HARVEST SOUP WITH APPLE AND SQUASH
Vaida Barzdaite is a food coordinator in Global Gardens and a food blogger at onesmallspoon.com
She likes simple and seasonal food.
FERMENTED GHERKINS
This is a brilliant recipe in order to make your gherkins last longer and, dare I say, taste better and crunchier. Fermented gherkins is...
BROAD BEAN AND MINT HUMMUS
There’s no better way to make you feel like summer has arrived than having some vibrant early summer produce from the garden. Broad beans...