Swede! Such a beautiful unsung winter vegetable! It makes a perfect pairing with Hodmedod's beautiful, multi-coloured, many-textured, diverse and delicious broth mix.
A deliciously warming recipe from Henrietta Inman for a soup-stew combining Wakelyns squash and lentils. Just the thing for the cold days that are coming.
Henrietta Inman, resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations and whole harvests in baking. Here she suggests some ways to use bran and semolina or 'milling offal' - the waste that's generated when making white flours.
Henrietta Inman, author of The Natural Baker, and resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations in baking. Henrietta's ingredients are all local to Wakelyns, but for a vegan version substitute maple or apple syrup for the honey and a hard coconut oil for the butter.
Suffolk pastry chef Henrietta Inman, author of The Natural Baker, celebrates the diversity and flavour in Martin Wolfe's YQ population wheat with this delicious rhubarb cake.
Suffolk pastry chef Henrietta Inman, author of The Natural Baker, combines the nutty flavours of heritage grains with quinoa flakes, chia, walnuts, apples and honey to make a moist tea loaf - delicious hot or cold.
This fantastic recipe from Suffolk chef Henrietta Inman's The Natural Baker makes for a reliable, quick and easy, nutritious loaf. It's a celebration of grains, with the nutty barley flakes, spelt flour and grassy quinoa grains combining to give a deeply delicious, almost hoppy flavour.
