Recipes

GARLIC SCAPES I hear you cry!! What are these? Well…let me tell you – these beautiful little tendrils are the stalks that grow from the bulbs of hardneck garlic plants…basically, a biproduct of the dried garlics that will start to appear from Matt and El later in the season. And what a wonderful bonus these […]

Regular readers of the Beanies Newsletter, or those with eagle eyes, might have noticed the appearance on our shelves this week of the citron. Somewhat like a lemon, only larger, the citron can be considered the grandparent of the small, more finessed lemons we all know and love. But what do you do with a

If you’re looking for a simple recipe for delicious, light, fluffy American-style pancakes this Shrove Tuesday: congratulations, you’ve found it! What’s more, it’s completely vegan… Serves 2 Ingredients 1 cup (150g) plain flour 2 tsp baking powder 2 tsp sugar pinch of salt ¾ cup (190ml) coconut milk (I used canned) ½ cup (125ml) water

Just when you thought you’d baked enough banana bread in your life… along comes Aaron to revolutionise a lockdown classic! Ingredients (all available at Beanies!):3 large very ripe bananas (or 5 small)75ml vegetable oil or sunflower oil100g brown sugar225g Caudwell’s plain flour3 heaped tsp baking powder3 tsp cinnamon or mixed spice50g natural glacé cherries75g vegan

As our Veganuary recipe share comes towards its end, we’ve decided to share something rather special… Here is Dave’s “Three Generation Apple Chutney”. The recipe (pictured) was hand-written by Dave’s grandmother, before being passed down to his mother, who made a few amendments. The recipe was then handed on to Dave, whose wife Rachel has

This is the ideal recipe for a cold January. Fragrant, waming and nutricious – it will add a much needed lift to a chilly evening! INGREDIENTS:1 Spring Onion 1 Garlic Clove 1 Bunch Coriander 2 tbsp Red Curry Paste (I use Thai Taste, which is vegan) 200 ml Coconut Milk 1 cube Vegetable Stock Powder

This is one recipe I never thought could be veganised! Gooey, chocolatey and indulgent – when I brought these into work last month they disappeared in about half an hour. Just don’t expect to cut them without making an almighty mess… in my opinion, that’s part of the fun! Ingredients Shortbread: 150g plain flour1/2 tsp

What a time to be alive. It’s 2021, and a dish which was traditionally made by mixing the minced heart, liver and lungs of a sheep – and boiling them in the animal’s stomach as a delicious cooking bag – can now be made vegan. What’s more – it’s easy, healthy and absolutely delicious! I’ve

This recipe is very easy, and makes a light, zingy and cheerful lemon cake! Best eaten straight away and shared with loved ones. Prep – 10 mins Cooking – 25 mins Ingredients BATTER:225g White All-Purpose Flour170g Granulated White Sugar1 Tbsp Baking Powder1/2 tsp Fine Salt210g (half a can) Full-fat Coconut Milk1 Big (or 2 Medium)

Is there any vegetable more regal than the Crown Prince Squash?  With its pale blue skin, deep orange flesh and sweet, chestnutty flavour, it really is the King of the Cucurbita! So when we were invited by The Sheffield Cookbook to design a recipe that showcased some of our produce, it was the obvious choice.