Seeded Sourdough Scones with squash, YQ and Broth Mix #1

Seeded Sourdough Scones with squash, YQ and Broth Mix #1

by Henrietta Inman February 28, 2021

There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.

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Swede and Winter Herb Broth with Mix #1

Swede and Winter Herb Broth with Mix #1

by Henrietta Inman February 28, 2021

Swede! Such a beautiful unsung winter vegetable! It makes a perfect pairing with Hodmedod's beautiful, multi-coloured, many-textured, diverse and delicious broth mix.

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YQ Mini Leftover Pies

YQ Mini Leftover Pies

by The Cook and Him December 26, 2020

These little pies from the Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.

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Lentil, Naked Oat & Squash Soup-Stew with Toasted Squash Seeds

Lentil, Naked Oat & Squash Soup-Stew with Toasted Squash Seeds

by Henrietta Inman October 30, 2020

A deliciously warming recipe from Henrietta Inman for a soup-stew combining Wakelyns squash and lentils. Just the thing for the cold days that are coming.

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Lakshmi's YQ, Squash & Coriander Parathas

Lakshmi's YQ, Squash & Coriander Parathas

by Henrietta Inman October 30, 2020

This beautiful recipe was shared with Henrietta Inman, Wakelyns resident cook and baker, by Lakshmi, who visited during the apple harvest.

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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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