- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| These sweet and savoury oven pancakes served with figs, rocket and ricotta are perfect for brunch, lunch or a lazy dinner. |
Our light buckwheat flour is milled from whole buckwheat groats with the hulls sieved out. It's ideal for traditional Brittany crêpes, galettes and buckwheat pancakes, with a complex nutty flavour and rich brown colour.
1 to 2
Ingredients
|
Method
|
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 Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
