- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| These scones from Henrietta Inman, Wakelyns resident cook and baker, really hit the spot and score highly for delicious diversity. |
There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.
Using a sourdough starter instead of bicarbonate of soda might sound like a faff but it really isn’t. The small extra effort and time is worth it, and it’s important to make this time to cook for ourselves. It oomphs up all the flavours, makes all the goodness of the grains and pulses more bioavailable and the scones more easily digestible, as opposed to the fast-reacting soda, so you could probably eat an extra one and still feel very happy!
Try adding a good cheddar or other strong-flavoured cheese for cheese scones.
Thank you beautiful Kim at Small Food Bakery for your help with the recipe.
IngredientsSweet sourdough starter
Squash scones
|
Method
|
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
