Tereza Pospíšilová's seeded crackers are delicious and easy to make, and perfectly matched with her roasted cauliflower fava bean dip. Baking your own crackers at home is a simple and brilliant way to get more seeds and fibre into your diet.

These marrowfat pea croquettes make a perfect starter or canapé, a nod to classic British fish and chip shops - especially when served with tartare sauce and pickles!

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.

We mill British-grown wholemeal red millet flour through our stone mill in Suffolk. The crop was grown by Andrew Lingham at Court Farm in Kent and is a species called Panicum miliaceum, a proso millet probably domesticated in what is now northern China 10,000 years ago. But what is millet - or rather, what are millets?

Zofia Page imagines a scenario so absurd it reads like satire – yet, in the current climate, disturbingly plausible, and all too close to the reality of rainforest destruction.

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.