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The Summer Pulse: Sprouted, Milled, Fermented and Whole with Jenny Chandler & Nick Saltmarsh

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The Summer Pulse: Sprouted, Milled, Fermented and Whole with Jenny Chandler & Nick Saltmarsh

Forget wintery soups and stews, pulses have so much to offer in the warmer months too. Nick Saltmarsh of Hodmedods and food writer Jenny Chandler (latest book Super Pulses) celebrate the infinitely versatile family of peas, beans and lentils in a demo using a variety of cooked, sprouted, fermented and milled British pulses. Kicking off with a seasonal salad using red haricots, sprouted lentils, fresh beans and peas and a magic fermented fava dressing, you’ll get plenty of tips on how to source, prepare, cook and enjoy pulses in a myriad of dishes.

Pulse flours are increasingly popular and really simple to use. With Bristol’s King & Queen of Pulses you’ll learn how to whip up a Mediterranean-style asparagus and pea flatbread and incorporate these gluten-free flours into all sorts of baked goods.

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    The Summer Pulse: Sprouted, Milled, Fermented and Whole with Jenny Chandler & Nick Saltmarsh

    Theme: Plant-based, Festival Hub, Workshops and Demos
    Venue: Colston Hall
    On: Saturday 15th June
    Time: 2:00 pm - 2:45 pm
    Address: Lower Ground Floor Foyer, Colston Hall, Colston Street, Bristol BS1 5AR
    Cost: Free

    Forget wintery soups and stews, pulses have so much to offer in the warmer months too. Nick Saltmarsh of Hodmedods and food writer Jenny Chandler (latest book Super Pulses) celebrate the infinitely versatile family of peas, beans and lentils in a demo using a variety of cooked, sprouted, fermented and milled British pulses. Kicking off with a seasonal salad using red haricots, sprouted lentils, fresh beans and peas and a magic fermented fava dressing, you’ll get plenty of tips on how to source, prepare, cook and enjoy pulses in a myriad of dishes.

    Pulse flours are increasingly popular and really simple to use. With Bristol’s King & Queen of Pulses you’ll learn how to whip up a Mediterranean-style asparagus and pea flatbread and incorporate these gluten-free flours into all sorts of baked goods.

    Bringing people and good food together