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| This recipe combines malted wheat and rye flour to create a rich sticky ginger cake, reminiscent of Jamaican Gingerbread or Yorkshire Parkin. Rye flour is often associated with heavy dense bread, but this gingerbread is light and delicate, but still comforting. |
This recipe from Amy Oboussier was inspired by a sudden craving for the kind of sticky gingerbread cake served by her late grandmother, who loved all things ginger - ginger beer, ginger biscuits, chocolate-coated stem ginger and ginger cake.
Always looking to add depth of flavour with wholemeal flour, Amy swapped out white flour for malted wheat and rye. This gingerbread also uses molasses instead of treacle, which is less cloyingly sweet with a deep malty flavour and notes of burnt caramel and prune, pairing excellently with ginger.
This recipe makes a generous amount, almost certainly necessary when everyone comes back for second helpings. But if you prefer you can halve the quantities and bake in a loaf tin.
The recipe also draws inspiration from Regula Ysewijn's brilliant book Oats in the North, Wheat in the South - essential reading for anyone interested in British baking!
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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
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.
