Chargrilled Broccoli & Cauliflower with Ancho Salsa Verde

Another incidentally veegs delight from Smith & Daughters in Melbourne.

While easy, we did find this recipe pretty darned involved to be honest, lots of stages. Was it worth it? Emphatically YES!

Plus, you make way more salsa verde than is needed for this dish and it makes a great marinade yada, yada. T’is a long old list of ingredients too but it’s good to go all out for a stellar dish that will impress yourself every now and again, in’t it.

It’s also great to be able to turn to the old faithfuls cabbage, cauli and broccoli when there’s not much in season, and create something so unexpected, gorgeous and substantial.  Continue reading “Chargrilled Broccoli & Cauliflower with Ancho Salsa Verde”

Carlin Pea Chilli

Ever heard of Carlin Peas? Lancastrians will know exactly what they are, but likely if you’re from down south like me, these were total news.

Carlin peas, aka maple peas, aka black badgers, aka pigeon peas, aka brown peas – are a British grown classic (medievally speaking) that make a great substitute to the chick pea. Enjoyed on bonfire night in the north, with lashing of vinegar – wiki’s words!

Imagine that, an air mile free (in the UK) chickpea and bean alternative. Great news huh, for salads, soups, stews, brownies, and…. chilli’s.

A four bean/pea chilli, which we’ll grant ya, does rack the air mile count back up again but it all helps, innit. And it’s vegan.  With air miles on the membrane, we opted for freekeh instead of the go to quinoa, the results were pleasing. This is a fail safe recipe from Jamie’s 15 minute meals, and delicious. We’ve said 30mins cuz we’re not as quick as Jamie – but it does cook in 15mins.

Tuck in.  Continue reading “Carlin Pea Chilli”

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