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About
| Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance. |
Crumble is the easiest, quickest dessert to whip up and never disappoints. It's perfect for cooking with little ones as the only tools required for the crumble topping are fingers and it doesn’t necessarily have to be evenly mixed, plus the apples can be cut up with a butter knife.
Our four gain muesli base is made with rolled and jumbo oats, malted wheat, rye and barley flakes. It’s the perfect way to add texture, flavour and diversity to your breakfast, bread or dessert.
Serves 4 to 6
IngredientsFor the filling
For the crumble
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Method
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This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
