White Bean, Tomato and Basil Salad
4th Feb, 2015


  • 200g cooked white beans
  • 100g cherry tomatoes, halved
  • 2 heirloom tomatoes, quartered
  • 3 sundried tomatoes, roughly chopped
  • 1/2 red onion, finely sliced
  • handful basil leaves, roughly chopped
  • Juice 1/2 lemon
  • 1 tsp rapeseed oil

Equipment required:

Simply mix all of the ingredients together and serve.

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The stew known as feijoda is one of Brazil’s national culinary treasures and it is often made for large gatherings of family and friends. It is traditionally based on meat but this vegetarian version with pumpkin and black beans is just as good and hearty.

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Fresh, filling and delicious, what more could you want from a mid-week lunch?

Banana and Cardamom Bread

This banana bread is a dream served with a cup of tea, enjoyed with loved ones on a cosy afternoon. The cardamom and cinnamon add a real warmth to it. We've used coconut yoghurt, compote and bee pollen for this recipe but you can get creative with your toppings, pairing with coconut yogurt, berries, nuts and seeds.

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