Author: Amy Elysia

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.

Órfhlaith Noone's delicious sourdough rye bread is a highly nutritious loaf with a dense, satisfying texture and earthy, malty flavour.

This easy and quick dinner from Claire Thomson's brilliant new book One Pan Beans makes the most of whatever veg you have to hand, combined with fragrant fennel yoghurt and hearty borlotti beans.

Finished in the oven, rich and sweet Boston baked beans are an American classic perfect for cold winter nights.

Lentils are a great addition to any stew, combining here with the mushrooms to add a satisfying texture and peppery flavour, enriched by crème fraiche. Amy uses millet flour to give the dumplings a short, almost scone-like texture.