by Linda Duffin September 23, 2024
This open lasagne with creamy mushrooms uses fresh lasagna pasta sheets made with our krivet flour. Kriet flour is both closely related to the Durum wheat most often used for pasta, traditional Rivet was once simply known as English Wheat, while Khorasan, named for the region of central Asia, is hard to grow in Britain. |
This recipe comes to us from Linda Duffin (aka Mrs Portly) a food writer, recipe developer and cookery school owner based in rural Suffolk. Don't miss Linda's recipe for 21st Century Medieval Pottage using our British-grown lentils.
This will make more pasta than you need for the recipe as given. You can freeze the remainder, either as lasagne sheets or perhaps nests of tagliatelle, on a tray well dusted with semolina, before bagging up.
Serves 2
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by Amy Oboussier February 05, 2025
Lentils are a great addition to any stew, combining here with the mushrooms to add a satisfying texture and peppery flavour, enriched by crème fraiche. Amy uses millet flour to give the dumplings a short, almost scone-like texture.
by Danka Jandric February 04, 2025
Blueberries are nutritional powerhouses, rich in antioxidant polyphenols, including flavonoids, which are associated with better heart, metabolic, gut and brain health. Not bad for a sweet treat. Danka Jandric uses our four grain muesli base to ramp up the plant diversity and fibre content and make these vegan muffins still more nutritious. All without compromising on flavour!
by Tereza Pospíšilová January 28, 2025
This show-stopping cake from Tereza Pospíšilová combines quinoa, fava bean and almond flours to create a rich moist cake topped with spiced glazed pears.
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Linda Duffin
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