Ingredients 2 small uchiki kuri (Japanese onion squash), or similar small squash For the filling 1 onion, chopped 100 g Camargue red rice 20 g wild rice 200 g spinach, shredded rind of a preserved lemon, finely chopped 12 black olives, freshly stoned and chopped 30 g pistachio kernels, dry fried and roughly chopped 150 […]
Ingredients 2 small squash 4-5 sprigs fresh thyme 160 g organic red quinoa 2 400 g cans organic black chickpeas 350 g cavalo nero or other kale, thick ribs removed and shredded 16 cherry tomatoes, halved 1 red onion, finely sliced 1/2 tsp sea salt 1/2 tsp ground cinnamon 4 tbsp extra virgin olive oil […]
Thank you so much to Alex and our friends at the Vegetarian Society for this delicious recipe. We made it on the day the Suma cooks spent at the Cordon Vert Vegetarian cookery school. The soup is quick, easy and best of all delicious – you have to try it out! Ingredients 2 tbsp olive […]
For a taste of Persian cuisine, why not try this recipe below for the traditional Turkish dessert, Asure? You’ll need to plan ahead a little to pre-soak the beans, but it’s well worth the effort!
This is one of my favourite recipes for couscous, the aromatic spices combine really well with contrasting textures of the couscous and the chickpeas.
Full of flavour yet simple to make, this recipe makes the most of autumnal squash and store cupboard staples to create a hearty supper.