Simply the zest

Fermented foods needn’t get you in a pickle, thanks to James Cooper & Natalie Preston’s tasty recipes

Ingredients (Serves 4) 1 can black beans, drained and rinsed1 avocado, peeled and diced1 tbs finely chopped red onion2 tbs fresh lime juice¼ cup loosely packed fresh coriander leaves½ tsp fine sea sal

A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat

LOOKING FOR WINTER KITCHEN INSPIRATION? TAKE NOTE FROM THE SCANDIS, WITH RECIPES FROM

Comforting one-bowl recipes from Amelia Christie-Miller, the bean entrepreneur on a mission to make delicious dishes more sustainable