This lentil soup recipe was developed by Citu, a member of our packing team. It’s super warming and aromatic with lots of spices and tomato
Pine mushrooms have a fleeting season (that’s why we all get so excited about them!), but rest assured this recipe can we be used with any kind of mushroom. A handful of herbs and dollop of butter/olive oil is everything you need.
This Cypriot grain salad is mellow and earthy with pops of sweetness from the currants and zingy pomegranate seeds.
Tender eggplant and potato in a gently spiced tomato masala. One of the world’s best mouthfuls.
This dish, in many variations, is found all over West Africa. The grains of rice absorb all the flavours of the obe ata sauce making it super rich and vibrant.
We’d never thought to marry French style lentils with a whole bunch of basil, but turns out they’re a hot couple!