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| With a moist, tender crumb and addictive salty-sweet crunchy crust, Isabella Palmer's blueberry cake is perfect plain with a cup of tea or as a pudding with runny cream. Hat-tip to Nicola Lamb for explaining in her Kitchen Projects substack how coriander seeds contain a large amount of linalool, the compound often used to synthesise blueberry flavour. So coriander seeds help blueberries taste even more of blueberry! |
Isabella likes baking this in a 20cm tin, which makes an appealingly tall cake - but does mean a long bake. If using a wider tin, reduce the oven time.
Makes 1 Cakes
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Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
Danka Jandric makes English muffins with wholemeal YQ flour for an incredibly rich and nutty flavour. They're perfect for toasting and topped with your favourite morning spread. The recipe includes an option for overnight proving, which deepens the flavour, improves digestibility, and makes muffins ready in time for breakfast on a weekend morning.
Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.
