Sourdough September is when the Real Bread Campaign goes on a mission to help everyone discover that: life’s sweeter with sourdough! The Campaign is encouraging Real Bread bakers everywhere to organise their own local events and activities from 1-30 September, … Continue reading
Make a meal of tasty mushrooms in this simple lightly-spiced soured cream sauce. This is designed to be a low cost recipe. Ingredients 1 tbsp olive oil 1 onion, finely diced 2 garlic cloves, crushed 500g/1lb 2oz mushrooms (such as … Continue reading
Low fat vegan recipe, fake meat free. Ingredients 3 cups mushrooms 1/2 red onion 1tbsp mild chilli powder, or 1 heaped tsp hot chilli powder 2tsp paprika 1tsp cumin 1tbsp vegetable stock powder 2tsp garlic powder or 2 minced garlic … Continue reading
The signs that spring has sprung are here: the clocks have been changed, the sun is making some tentative appearances, and it’s nearly time for Meat Free May.
Fancy some vegan pancakes? If you bake with sourdough you might like to try this recipe. It’s a great way to use up excess sourdough.
This month, as part of Year of the Pulses we are celebrating the Haricot bean, Phaseolus vulgaris. These are small, oval, plump and creamy-white beans with a mild flavour and smooth, buttery texture.
Antonio Carluccio’s Pasta e Fagioli- Pasta and Bean Soup Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained 6 tbsp olive oil
Nigel Slater’s Greengrocer’s Hotpot 8 tbsp olive oil 4 onions sliced 1 aubergine, sliced in half lengthways and then into 1cm semi-circles 1 courgette, sliced into 1cm rounds