Place the broad beans and garden peas in a pot of boiling water. Cook until they are tender, which should take about 5 minutes. Once done, drain the water but keep a cup of it.
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200g broad beans |
In a food processor, combine the cooked broad beans and garden peas with mayonnaise, salt, spinach powder and splash of water from the cup. Blend the mixture until it reaches a smooth and creamy consistency. Add more mayo for creaminess and if you want it smoother add more water.
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2 tablespoons mayonnaise 0.5 tsp spinach powder 1 teaspoon salt |
Transfer the blended mixture into a serving bowl. It's now ready to be spread on toast, used as a dip, or added to your favourite breakfast barrels.
Fancy getting creative, sprinkle tajin, top with coriander and drizzle with a bit of lime juice.
BIFF, BOSH, NOSH!
A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.
My 3 cheese beef cottage pie with a rich minced beef cooked with mushrooms and Marmite for that deep umami kick. Topped with an easy rustic cheddar mash, gooey mozzarella, and a final hit of parmesan for the nutty finish.
Let’s Dive In! Stage 1 - Cook the chilli Preheat the oven to 200°C. Heat a large frying pan over medium heat and cook the minced beef and pork until browned. Add the onion, garlic, spices and red pepper and cook...
Let’s Dive In! Stage 1 - Prepare the Potatoes Boil the diced potatoes in salted water until just tender but not falling apart (about 8 minutes). Drain and let them cool slightly. 800g potatoes, cubed Stage 2 - Fry the...
Breakfast Overnight Oat Fritters are a quick and filling way to start the day. Get creative with your toppings. gluten free and vegan options available.
