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About
| A supremely satisfying recipe for wholemeal cheese stones from baker Rosy at Field Bakery at Gothelney Farm, via Sarah and Aitana's wonderful book A La Mesa. Try using our Stoneground Wholemeal Flanders Wheat Flour for a rich nutty taste and a hearty texture. |
Sarah and Aitana: "As we arrived at Field Bakery, Rosy offered us a plate of these scones, still warm from the oven. We ate them in the sun with a black coffee, ‘mmm-ing’ at every bite. Rosy very kindly shared the recipe with us so we could share it with you."
In Rosy's words: “This recipe (like most) has probably been adapted from another but I cannot remember where it came from! The use of good locally-grown and milled flour is the most important thing to play around with – whole wheats absorb more moisture so adjust by feeling how thirsty your flour is; intuition comes with practice and tasting the results. Serve warm whole, or cut and toasted with butter.”
Makes 8 Scones
Ingredients
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Method
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
