Bread has to be the last thing on the list for us when it comes to recipes, and with GBBO on our screens again and it being Bread Week, I had to go in search of a simple recipe. And was I relieved to find James had this all under control.
With so many culinary possibilities, health benefits and the plan for a sustainable food source, "I Sea Pasta" has been developed, tested and is ready to eat. Jo Banks from Alive with Flavour made a Thai-inspired curried dish to try hers.
The Eckley family are somewhat of a specialist in oilseed rape and have been farming in Kent for over 60 years. They select the best rapeseed crop to produce their Pure Kent Cold Pressed Rapeseed Oil. With its bright yellow colour the rapeseed oil has a light, delicate and nutty flavour and can be used instead of butter and other fats in a host of recipes.
Farmhouse Kitchen was created in 2001 by Steve, Pip and Mo, out of a sense of exasperation at not finding good quality jams, chutneys and marmalades without additives and preservatives being offered at a reasonable price. Based at The Old Piggery in Canterbury, Farmhouse Kitchen are part of Produced in Kent.
An Autoimmune Paleo (AIP) diet can mean looking for new way to create your favourite foods, and with tomatoes and pasta off the menu this fabulous recipe certainly hits the spot. Mickey Trescott has a wealth of 'clean' and satisfying recipes available in The Autoimmune Paleo Cookbook.
Wallflower Girl (blogger and cookbook author) has teamed up with Indigo Herbs to create a healthy, vegan-friendly recipe for macaroons. Instead of caster sugar and condensed milk, these Raw Supergreen Macaroons are made with raw agave nectar, desiccated coconut and Indigo Nutrition’s Super Greens Powder.
