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| These buttery crumble bars from Órfhlaith Noone are like little handheld tarts – perfect on a winter afternoon. Made with spelt flour and ground almonds, the crumb has a rich, nutty depth that pairs beautifully with sweet, spiced mincemeat. Simple to make and easy to slice, they’re ideal for Christmas baking, but just as lovely year-round with your favourite jam. |
Makes: 9 bars
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Try gruel! With this recipe from our book Whole Food you can forget thin, watery and miserable. This velvety, comforting gruel of pearl barley and jumbo oats is elevated by nutty browned butter and caramelised leeks. It's simple, economical and deeply flavoursome.
This recipe from our book Whole Food uses fava bean flour for crisp, deep-golden bhajis with a distinctively earthy flavour, served alongside a cool, refreshing cucumber raita.
Crisp, golden, and deeply satisfying fritters made with nutty British pearled spelt, thinly sliced white cabbage, and crumbled feta. Served alongside a vibrant, fresh green salsa verde and creamy yogurt for a delightful lunch or light dinner.
