This mixed grain, nut and canned fruit salad is delicious served as a summery main course or side dish. It’s flexible too, as you can swap out the pouch of pre-cooked mixed grains for Puy lentils or a couple of cans of drained chickpeas.
These moist and crumbly gluten-free brownies are completely delicious and you’d never know they were made with black beans! A food processor isn’t essential here but it certainly helps.
These spicy Beer Chick’n Tenders have a beer batter as well as using beer in the wheat meat, and you get something that’s nicely chewy in the middle and crispy on the outside.
Polenta can be notoriously bland if you don’t get some oomph into the mixture with well-flavoured stock and lots of Parmesan. These “fries” are served with a beautifully fresh pesto to make a very more-ish snack.
If you’re a peanut addict, you’ll agree that there’s simply no point having a peanut cookie that isn’t chock-full of peanuts, and this one fits the bill nicely.
Whether National Vegetarian Week has inspired you to go totally meat-free, or you're just looking to cut back a little, here are some of our favourite veggie dishes to enjoy with friends in the sunshine.
In every town in Denmark you can find restaurants and speciality shops serving humble open sandwiches, or Smørrebrød, that look like little works of art. Brontë's recipes for rare steak with cripsy onion rings and chicken with sprouted fennel seeds are perfect for summer.
A great fish taco depends on the freshness of the fish, the quality of the tortilla, and the punchiness of the salsas, contrasted against the creaminess of the crema and the crunchiness of the slaw.
