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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
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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
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 his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
