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About
| A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness. |
This traditional broth features Hodmedod’s Broth Mix, packed with UK-grown barley, peas, and lentils that deliver plant protein, slow-release energy, and soluble fibre to nourish gut bacteria. It's finished with SUCSEED Immunity seed mix, which adds omega-rich seeds and botanicals such as turmeric, ginger, black pepper, rosehip & elderberry to support your immune health.
Serves: 4–6 | Prep time: 10 mins | Cook time: 50 mins
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These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.
