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About
| 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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A deeply comforting Persian-inspired aubergine stew made with naked fava beans instead of yellow split peas, and preserved lemon in place of black lime. Rich tomato, silky aubergine, warm spices, and sharp salty citrus combine to create a rustic, homestyle dish.
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A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.
