Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).

Danka Jandric makes English muffins with wholemeal YQ flour for an incredibly rich and nutty flavour. They're perfect for toasting and topped with your favourite morning spread. The recipe includes an option for overnight proving, which deepens the flavour, improves digestibility, and makes muffins ready in time for breakfast on a weekend morning.

Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.

Pearled spelt is a wonderful alternative grain to rice in soups, stews and classic dishes like this comforting risotto. Its nutty flavour and satisfying texture work perfectly with squash, kale and meaty oyster mushrooms.

In a world increasingly aware of energy use and environmental impact, the Wonderbag offers a refreshingly simple solution: slow cooking without electricity. Invented by South African entrepreneur Sarah Collins, the Wonderbag was born out of a need for safe, accessible, and energy-efficient cooking methods in areas with limited fuel or power. Today, it’s used across the world, from off-grid kitchens to eco-conscious households, to cook food gently, slowly, and efficiently.

Have you driven or cycled past our front door and wondered what goes on behind it? On Saturday 21st June we opened our big Bean Store doors for a chance to shop with us in person and have a look behind the scenes. We'll be doing it again.

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.