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About
| Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to cornbread. |
Each slice contains just over 5g of fibre, a substantial contribution to the UK daily recommendation of 30g. This tea loaf has a subtle sweetness, which makes it delicious with both sweet and savoury toppings (like butter and a drizzle of Marmite), but if you have a sweet tooth, just increase the honey, maple syrup or brown sugar in the recipe to 75 or even 100g.
Makes 1 loaf, 900g tin / 2lb tin
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Middle Eastern ijeh - or eggah - is a herby, vegetable-packed fritter, similar to an omelette or frittata. Soft, fragrant and deeply nourishing, it’s a recipe that celebrates simple ingredients elevated with plenty of fresh herbs and warming spices. Cooked slowly until golden on both sides, it’s perfect served warm with a squeeze of lemon and a spoonful of tangy yoghurt.
A comforting, spiced pilaf made with chewy emmer grain and a mix of golden-browned wild mushrooms.
Triple chocolate shortbread… moreish, fudgy and with a secret ingredient that no one guesses!
