We have recently started working with Charlotte's Cupboard, the Sussex based packaging-free food delivery service. We love what Charlotte and Thalassa are doing and firmly support the fight against single-use plastic.
Charlotte also kindly sent us her wheat berry risotto recipe after using the Trenchmore berries - thank you Charlotte!!
Ingredients
8 mushrooms slice
2 garlic cloves chopped
1 onion chopped
1 leek sliced
1ltr veg stock/bouillion
500g Trenchmore Heritage Wheat Berries
Directions
Fry the garlic and onion until soft before adding the leek. After a further 2 minutes of frying, add the wheat berries. Stir for about 30 seconds and gradually introduce the veg stock like you would with a risotto. Add the mushrooms after about 20 minutes.
Cook for a further 30 minutes or until wheat berries are tender using a high simmer.
Follow Charlotte & Thalassa on The Gram for regular updates on new products and which food markets to find them at, with the odd plastic-themed rap thrown in for good measure! @charlottes_cupboard