This weeks recipe is a tartine (open sandwich) with roasted beetroot, goats curd and rye sourdough. At the body retreat we use sourdough as the long fermentation process makes it an easier bread to digest. We also think about flour and choose sourdough bread that use rye, spelt or heritage grains. Your local artisan baker
This week I thought we all need a sweet colourful recipe to brighten up our day and as it’s rhubarb season what better than roasted rhubarb. The tartness of the rhubarb will depend on how much honey you will need, start with one dessert spoon and add more as necessary. By roasting the rhubarb rather
British purple sprouting broccoli is in season and the highlight of this dish, simply roasted, and topped on a Moroccan inspired buckwheat salad. You can use raw buckwheat for this recipe but it will need cooking first. To cook the buckwheat I first toast in a dry saucepan before covering at least 2cm in stock.