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Rich, comforting, chilli-spiked yellow cornbread studded and topped with crunchy green broccoli

In summer especially, portable things to eat are invaluable – such as this chilli cornbread, which can be whipped out of the store cupboard or fridge and packed into a lunch box at a moment’s notice. It gives me freedom to walk out of the door with my toddler under one arm and supplies under the other, all ready to roll out a picnic wherever we might go, be that the garden, the local park or much farther afield. This particular cornbread has more dimensions than the usual, in that I’ve added Tenderstem broccoli for greenery and crunch, and nutritional yeast, a secret culinary weapon in vegan baking, for an instant savoury, “cheesy” flavour.

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