Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits.
These gluten-free potato gnocchi use our British-grown chickpea flour, but any pulse flour would work well. We've paired the gnocchi with pesto and spring veg in a rich stock and topped them with colourful chive flowers and blistered radishes.
This twist on classic Welsh cakes uses naked barley flour, a nutritious, versatile and flavoursome alternative to wheat flour. Barley flour is subtly earthy with a delicate sweet aftertaste.
This hybrid potato and grain salad adds spring herbs and vegetables to distinctive wholegrain black barley with freshly pickled red onion and a sweet and spicy mustard dressing.
A quick and easy spring or summer dish made with pearled spelt. Pearled grains are a lighter and faster cooking alternative to wholegrain cereals, but this recipe would work well with any grain - or any pulse for that matter.
A spiced porridge of whole naked oat groats topped with fruit, nuts and seeds. This very simple recipe lends itself to countless variations, depending what's in season. Here it's topped with almonds and poached pears.
Full of colour and flavour, this dish of wholegrain wheat, nuts and veggies is a wholefood feast. Served with a smoky romesco sauce made with Brazil nuts and Halen Môn's Oak Smoked Water.
Made with deliciously wholesome ground Brazil nuts and wholemeal flour these madeleines have rich caramel notes from the browned butter, coffee and unrefined sugar. Another great excuse to eat more of our directly traded Brazil nuts to support the Kayapó communities that harvest them and help protect the Amazonian forest.
