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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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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
