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This cake is pure comfort from a tin! Made with kibbled naked barley, it takes inspiration from the creamy warmth of porridge and transforms it into something richer, denser and custardy. The barley brings a nutty depth, the apples add sharp freshness, and the lemon zest lifts everything with bright citrus notes. Baked with a generous sprinkle of demerara sugar, the edges caramelise beautifully for a golden, slightly chewy crust. It’s not a light, airy sponge but this is a cake with substance, one that feels as nourishing as it is indulgent. |
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This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.
Sometimes, only a sweet breakfast will do. Whether it’s for comfort after a sleepless night, or as an indulgence on a lazy weekend, this spiced, sweet and crunchy breakfast torte is perfect. Yes, it has a bit of added sugar, but it’s also packed full with 11 plant varieties and approximately 6 grams of fibre in each slice. Try it with some yoghurt and stewed seasonal fruit.
A vibrant, balanced salad featuring nutty Carlin Peas, crisp apples, and crunchy walnuts, all tossed in a creamy, sharp blitzed butternut squash dressing.
