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| 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
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Method
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These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
