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About
| Sarah and Aitana make this rye loaf every week. It’s wonderfully simple but utterly delicious with both sweet and savoury meal. They like it best toasted, spread thickly with home-made jam and salted butter or with scrambled eggs. But it goes well with just about anything. |
The high sourdough starter content means this loaf stays moist for ages - if you can resist eating it. The nuttiness of the hemp and linseeds combines beautifully with the earthiness of the camelina and rye but feel free to add whichever seeds you fancy. And once you get the hang of it, you can experiment by adding delights such as sprouted grains or dried fruit and nuts.
For more brilliant recipes from Sarah and Aitana, check out their cookbook A La Mesa which celebrates seasonal British produce and encourages us all to reconnect with how, where and by whom the food we eat is grown and to feel empowered cooking it.
Makes 1 loaf
Ingredients
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Method
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This cake is pure comfort from a tin! Made with kibbled naked barley, it takes inspiration from the creamy warmth of porridge and transforms it into something richer, denser and custardy.
Caponata is a much-loved Sicilian dish of bold Mediterranean flavours, traditionally a rich, sweet-sour stew of aubergines, onions, tomatoes, capers and herbs. In this version, tender borlotti beans join the mix, adding extra substance, creamy texture and a satisfying protein boost, making it as perfect for a light main as it is for a side dish.
Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.
