Broad bean rye crispbreads with artichokes and mint from Root Stem Leaf Flower: How to Cook with Vegetables and Other Plants (page 62) by Gill Meller

  • rye flour
  • caraway seeds
  • chives
  • broad beans
  • fennel seeds
  • lemons
  • mint
  • active dry yeast
  • black peppercorns
  • yoghurt
  • artichoke hearts
  • sunflower seeds
  • pumpkin seeds
  • fine sea salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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