Palestinian Hindbeh (Kale version) by Steph
This Palestinian dish is traditionally made using dandelion leaves, but can easily be swapped with Kale and any hardy greens you have...
Fermented Kale by Shauna
Ingredients 800g Kale (finely sliced/chopped) 200g Cabbage (finely sliced - if working with a small amount of kale) Garlic Fresh Chilli...
Sourdough pizza : potato, roast garlic sauce, kale, herb pesto by Manuel
When asked to make a potato recipe, pizza was the first thing that came to mind. I’ve been making potato pizzas quite a lot through...
Potato and dill rosti with roast garlic aioli, pickled cucumber and confit tomatoes by Manuel
The great thing about rostis, like potatoes, is that they are versatile. You can have them as part of a breakfast, with eggs, fish, with...
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...