British-grown beans, peas, lentils, quinoa, seeds & cereals. From 500g to a tonne or more.
"Ridiculously moreish" roasted bean & pea snacks and convenient canned & jarred pulses.
Speciality cereal flour and gluten-free fine yellow pea, green pea, fava bean & quinoa flours.
Fermented fava bean umami paste and wholegrain naked barley, packed with rich flavour.
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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.
Isabella Palmer's buttery shortbread is made a little special with fragrant cardamom. Millet flour plays the role of more usual rice flour or cornflour for that melt-in-the-mouth texture - only with a nuttier flavour.
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