Beautiful Bran and Semolina

Beautiful Bran and Semolina

by Henrietta Inman August 31, 2020

Henrietta Inman, resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations and whole harvests in baking. Here she suggests some ways to use bran and semolina or 'milling offal' - the waste that's generated when making white flours.

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YQ Flour, Bran, honey and oat biscuits

YQ Flour, Bran, honey and oat biscuits

by Henrietta Inman August 31, 2020

Henrietta Inman, author of The Natural Baker, and resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations in baking. Henrietta's ingredients are all local to Wakelyns, but for a vegan version substitute maple or apple syrup for the honey and a hard coconut oil for the butter.

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Wheat Grain Summer Salad

Wheat Grain Summer Salad

by The Cook and Him August 20, 2020

A tasty and sustaining summer salad of wholegrain wheat, cherry tomatoes and broccoli.

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Green Pea Gnocchi with Broad Beans and Greens

Green Pea Gnocchi with Fava Beans and Greens

by The Cook and Him August 20, 2020

Looking for something different for dinner? With a few simple ingredients, making Gnocchi at home couldn't be easier! This gluten-free recipe from The Cook and Him uses marrowfat pea flour, which adds a delicate pea flavour to the dish.

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BBQ Bean & Lentil Tacos

BBQ Bean & Lentil Tacos

by The Cook and Him July 28, 2020

Enhanced by the citrus aroma of our Sussex coriander seeds, these spicy bean and lentil tacos from The Cook & Him make a perfect summer supper. Or a feast if followed by their Summer Fruit Galettes.

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Summer Fruit Galettes

Summer Fruit Galettes

by The Cook and Him July 28, 2020

These tempting fruit galettes follow the traditional French galette style of free-form filled pastries using buckwheat flour as used for Breton pancake-like galette.

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Flamingo Pea Cretan Fava

Flamingo Pea Cretan Fava

by Helena Barlow June 24, 2020

Helena Barlow kindly gave us this recipe for traditional Greek fava, it's made with our Flamingo Peas instead of the more usual split yellow peas or grass peas and they give it a sweetness, a beautiful warm colour and a creamy texture.

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Beetroot hummus with roasted lemon chickpeas

Beetroot hummus with roasted lemon chickpeas

by Helena Barlow June 24, 2020

When Helena Barlow posted this pink humumus recipe on instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.

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Pink Pea and Anise Syrup Cake

Pink Pea and Anise Syrup Cake

by Christine McFadden June 24, 2020

Peas for dessert! Our new Flamingo Peas are sweet and creamy, making them perfect for this delicious cake from Christine McFadden author of Flour: A Comprehensive Guide.

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Smoky Fava Bean Goulash with Tarragon Dumplings

Smoky Fava Bean Goulash with Tarragon Dumplings

by Sarah Barton June 18, 2020

We love a dumpling! This wonderfully warming and sustaining supper is enhanced with deliciously herby fava flour dumplings. This recipe comes to us from Sarah Barton via Day Radley's Vegan Chef School.

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Black tahini, miso & kimchi hummus

Black tahini, miso & kimchi hummus

by @hallefaraj May 14, 2020 1 Comment

We were blown away when we saw this amazing black hummus posted on Instagram by @hallefaraj and we're thrilled that she's happy for us to share it here.

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YQ Wheat flour, rhubarb & yoghurt cake with oat & hazelnut crumble

YQ Wheat flour, rhubarb & yoghurt cake with oat & hazelnut crumble

by Henrietta Inman May 10, 2020

Suffolk pastry chef Henrietta Inman, author of The Natural Baker, celebrates the diversity and flavour in Martin Wolfe's YQ population wheat with this delicious rhubarb cake.

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