Look no further than this umami-rich, plant-packed vegetable ragu full of diverse fibre and other nutrients to nourish you and your gut. Inspired by Yotam Ottolenghi's ultimate tray-bake ragu, this recipe contains even more plants. Hodmedod’s Broth Mix is the perfect base, containing no fewer than 7 different pulses and grains, and adding beautiful texture. The recipe packs in 12 different plants, not counting the herbs or spices, which add another half dozen. Serve with a side salad and you'll be well over 20 plants in a single meal.

This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.

Flatbreads are a staple of many cultures around the word and would have been one of the first leavened breads as they don't require an oven and can be made over a fire by heating a flat rock. These flatbreads are quick and simple to make in a heavy bottomed pan on the hob and go well with a variety of dishes.

In this simple stew Isabella Palmer creates a delicious and sustaining meal from simple ingredients. Nutritious and nutty black barley grains are paired with sweet butternut squash and served with a bitter salad to balance the rich stew.

Brazil nuts are one of nature's richest sources of selenium. But levels vary wildly. Selenium is a trace mineral essential to several critical bodily functions. It plays a role in supporting the immune system, maintaining normal hair and nails, and acting as a powerful antioxidant to protect cells from oxidative stress. 

When you buy the Kayapó's PI'Y Brazil nuts, you’re doing more than experiencing a (delicious!) taste of the Amazon rainforest. Each purchase has significant agency attached to it. It acts as a vote for a more just, sustainable system, contributing to the financial independence necessary for the Kayapó to continue their commitment to protecting the rainforest. We call it Solidarity Trade.

James Bucher grows carlin peas for us at Hall Farm in Knettishall on the Suffolk-Norfolk border as a mixed bi-crop and with no pesticides or synthetic fertiliser, one element in his transformation of the farm from intensive input-reliant production to working with the soil and nature.

Read the chapter on the history of beans from Pen Vogler's Stuffed: A History of Good Food and Hard Times in Britain. Now out in paperback, Stuffed tells the stories of the food and drink at the centre of social upheavals from prehistory to the present.