A workers' cooperative growing food on London's edge in the Lea Valley
120g Watercress 3 Cloves Garlic 1 Bunch Parsley 1 Carrot 1 onion 1 Tablespoon Red Wine Vinegar 1 courgette 100g Tricolor Quinoa 120g Chickpeas 170gSilken Tofu 80g Whole Wheat Flour 1 Tablespoon Sesame Oil 1 Tablespoon Hoisin Sauce 1 Teaspoon …
Tested on the Organiclea team this week, easy and delicious! They are suitable for vegans but Hannah’s note is that this also made them very cheap to make. Another tip is to freeze your blackcurrants and use straight from freezer …
In a wide bowl, combine breadcrumbs, salt, pepper and herbs (thyme, parsley or rosemary). Slice the courgette length ways and pat firmly into the bread crumbs, covering each side. Heat a little oil in a frying pan. Wait till the …
