Serves 4-6 Oregano is one of the first herbs to burst into life during early Spring. Here it is paired with garlic and cannellini beans to create a quick and delicious treat. It makes a lovely Mediterranean-style accompaniment, and it is also lovely as it is with a slice or two of garlicky crostini: as […]
Maple roasted parsnips with cannellini bean puree and crispy lentils This recipe from Steve Dent is vegan, gluten-free and absolutely delicious. There are a number of different stages to this recipe, but several of them can be carried out simultaneously. They are each straightforward and worth the effort because when combined they all add something […]
A Vegan Basil and Asparagus Tart recipe taken from the acclaimed cookbook ‘The Mystic Cookfire’ written by Veronika Robinson. It’s a perfect evening meal using asparagus which is in season in late spring / early summer months.
This Fairtrade dish makes a great dinner party starter or a filling lunch. We cooked this dish at our Fairtrade pop-up restaurant in the Suma canteen and it was very well received. It uses simple ingredients like Fairtrade tinned beans combined with some fresh vegetables and herbs for punchy flavour combinations.
This Cannellini Bean and Red Kidney Bean Salad makes a great, healthy, protein packed vegetarian and vegan dish. Great for a quick lunch or as a side dish.
Its a nut roast revival – try this Italian themed nut roast and then get inventive with flavours.