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| 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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Made with cooked-down apples instead of buttermilk, this stoneground rye soda bread feels cosy and rustic and perfect for autumn. Studded with plump raisins and warm spices, it bakes beautifully in a cast iron skillet.
This recipe is from Ali Honour's cookbook Beans. A proper veggie burger with structure, bite, and serious flavour thanks to the mighty British Carlin pea. None of that bland, beige nonsense here—served with a tangy beany burger sauce and all the classic trimmings.
A clever twist on classic sticky toffee pudding from Ali Honour's cookbook Beans. Rich, yet lighter than the traditional dense bake, the recipe includes cooked beans and grated parsnip, drowned in a decadent toffee sauce.
