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| Bread-making doesn't get easier or more diverse than this loaf from Tereza Pospíšilová. This loaf is packed with numerous grains, seeds and nuts, the fruits of 18 or more plant species! It can be easily adapted to use the ingredients you have to hand, is delicious toasted and freezes well. |
Diversity is key to healthy and nutritious diets, and to flourishing agroecological food systems. Our aim at Hodmedod is to offer a wide range of plant-based wholefoods produced from crops grown in diverse arable rotations on British farms. This recipe makes great use of many of these ingredients to create a recipe that reflects the work we do.
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These baked samosas created by Hema Mavers are filled with a colourful and protein-rich mix of blue peas, sweetcorn, carrots and warming spices, with a touch of creamed coconut for richness. Wrapped in a wholesome pastry made from wholemeal wheat and millet flours, they’re a delicious example of how traditional favourites can be reimagined with nourishing ingredients.
This delicious risotto-like dish is made with kibbled naked barley and spring veg. It makes a delicious meal in its own right or can be served alongside beans, fish or meat.
This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin.
