Summer 22 drop

Koji Oat Tempeh Bánh mì

This summer’s Bród drop is a creamy, peppery Koji cured oat tempeh paired with a smokey wild white oyster mushroom marinade. Perfect for the most epic Vietnamese Banh mi you’ve ever eaten. Bon appétit!

  • Each Bród box contains all you need to make our Koji Oat Tempeh Banh mi: one portion of our Koji cured Oat Tempeh (Serves two), this seasons marinade and a recipe card on how to make our extra special Banh mi. You buy the trimmings, we supply the main event!

  • Each box will contain detailed instructions on how to cook this seasons recipe. No need to panic!

    We’ll send you an email with the recipe beforehand so you can make sure you’ve got everything you need

  • Each box contains enough for two people (or one person with some delicious leftovers). If you’re cooking for more people, just order more boxes and we’ll send them out together

  • All our orders are sent out at once. This season’s drop will be sent on the 20 July by next day delivery

    We’ll let you know what groceries you need to buy to make the recipe a few days before your delivery time

Get this season’s Brod box

More about this season’s box

 

This season’s Brod

Koji cured naked oat tempeh

A soft, chewy and deliciously peppery tempeh. If you think oats are just for porridge think again!

Oats have been grown here in the UK since they first arrived from Saudi Arabia in 1000 BC. Unlike maize and wheat, they love damp, dark conditions and thrive in the north of England, Scotland and parts of Ireland

Tempeh is an ancient fermentation from Indonesia that combines lacto-fermentation with delicious Rhizopus Oligosporus fungi to create a complex nutty flavour. Finally our tempeh is finished with Koji fungi (the same Koji used to make soy sauce and sake!) to create a rich nutty tempeh with a soft peppery finish

Our naked oats are grown in John Turner at Little Blytham Farm in Lincolnshire who specialises in unusual and heritage grains

 

This season’s Marinade

Smoked White Oyster Mushroom

The absolute queen of summer mushrooms, the wild White Oyster, mingled with this season’s spicy wild garlic and umami-rich fava bean shoyu create a sticky, sweet marinade, perfect for soaking into creamy oat tempehs