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While every care is taken to ensure that our product information is correct, food products and recipes are constantly being reformulated meaning that ingredients, allergens, dietary and nutritional content may change from time to time. Given this fact you should always read the product label and not rely solely on the information provided on web listings.
A delicious starter of Harissa roasted pumpkin and feta salad, by Tom Kerridge. This delightful dish showcases tender, caramelised pumpkin roasted with a fiery harissa taste. Perfectly complimented by the creamy tang of feta.
Aquafaba is the water from cooked chickpeas or pulses and is used as a substitute for egg whites in baking for vegan recipes. The unusual name is a combination of the Latin words for water (aqua) and beans (faba).
A dish suitable for all the family, it is quick and easy to make and packed full of goodness. Full of protein, this Harissa Cod recipe by Ainsley Harriott is a healthy way to serve fish with plenty of flavour.
A committed vegetarian for more than 30 years, comedian John Bishop gave up eating meat after he witnessed the slaughter of a cow while working in the Channel Islands. He has since fronted many campaigns to promote vegetarianism and backs the annual Veganuary campaign. Here is his take on a healthy chickpea burger.
