Thank you to everyone who turned up to our WHOLEmeal Saturday event – a pop-up tasting event with whole meals made by volunteers exclusively with ingredients from Dig-In.
The whole idea was to share recipes and ways you can use
ingredients just from the shop to make a variety of delicious recipes for any time of day.
For breakfast volunteer Frankie had made a delicious overnight oats with almond milk, grated apple and a homemade rhubarb jam on top.
Other scrumptious lunch or tea WHOLEmeals on offer were:
Bulgar wheat, green lentil, lemon and fresh herby salad;
Greencity Wholefoods easy peasy falafels with flatbread, leaves and harissa and crowdie dip
Spinach and cheese pie
Fruity root veg couscous served with fried halloumi
We were handing out recipes on the day but also host them right here on our website….
Hi Katie!
Get your hands on as wide a variety of mushrooms as possible for this warming soup.
This soup is loosely based on the Moroccan harira soup, traditionally served during Ramadan. It’s a great recipe for finally using up some of those tins and packages that have been sitting in your cupboard for ages – or for when you find you have no fresh vegetables in the house – at a pinch, even the onion, carrot and celery could be replaced with a teaspoon of bouillon.