These baked samosas created by Hema Mavers are filled with a colourful and protein-rich mix of blue peas, sweetcorn, carrots and warming spices, with a touch of creamed coconut for richness. Wrapped in a wholesome pastry made from wholemeal wheat and millet flours, they’re a delicious example of how traditional favourites can be reimagined with nourishing ingredients.

This delicious risotto-like dish is made with kibbled naked barley and spring veg. It makes a delicious meal in its own right or can be served alongside beans, fish or meat.

This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin.

Enjoy this 'not too sweet' lemon and poppy seed loaf cake created by Tereza Pospíšilová.

Bekuwa Kayapó of COOB-AY, the co-op that supplies our Brazil nuts, joins us in an exchange rooted in friendship, cultural reverence, hope for our shared future.

Carlin peas have deep roots in British food culture but are now little known outside regional pockets of appreciation in the North of England. Seed Sovereignty is working to raise awareness of carlin peas. Northern England coordinator Catherine Howell describes their recent "Carlin Wednesday" celebration.

Michelle Darmody’s book Seed to Supper tells the story of the journey of your food from the ground up for 9 to 12 year-olds. This extract is all about seeds and how to save and grow them.

Solidarity Trade started as a group of friends that, through a shared dream and commitment to food sovereignty, decided to bring the Kayapó’s Brazil nuts to the UK for the first time. We knew we had to create a supply chain that defied the status quo, built on a foundation of friendship. We had to start developing an economy rooted in love.