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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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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
