Author: Isabella Palmer

Gently tipping its hat to gyeran bap (Korean fried eggs and rice), this is a very easy but satisfying supper. The difference here is Isabella Palmer's use of wholegrain black wheat instead of rice as a full-of-fibre wholegrain, as well as cooking it from scratch in the toasty sesame sauce. 

This cake is pure comfort from a tin! Made with kibbled naked barley, it takes inspiration from the creamy warmth of porridge and transforms it into something richer, denser and custardy.

Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.

Isabella Palmer's take on Iranian ash reshteh made with English marrowfat and split or naked yellow peas is a comforting noodle soup that makes the most of the creamy sweetness of British-grown marrowfat peas. Serve topped with tangy dairy, fresh herbs and crispy onions (the ready-made kind are very convenient). Classically ash reshteh has sour yoghurt stirred through before serving, but Isabella prefers just using sour cream or crème fraîche as a topping. 

Heartier than gnocchi, and a great use for stale bread, these dumplings are inspired by Italian pisarei but are shaped more like a Polish pierogi leniwe (lazy dumplings!). The pea flour adds fibre and protein as well as a complex nuttiness and pleasingly chewy texture.

Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).

This quick and easy dish of creamy flageolet beans from Isabella Palmer is perfect for a light dinner.

A simple salad for hungry spring days, combining our superb British-grown whole lentils with Kayapó-harvested Brazil nuts and spicy horseradish sauce.

This pie recipe from Isabella Palmer is a great one for feeding a crowd on cold nights: flavoured with leek, parsnip, sage, white wine, encased in a buttery spelt shortcrust. 

In this simple stew Isabella Palmer creates a delicious and sustaining meal from simple ingredients. Nutritious and nutty black barley grains are paired with sweet butternut squash and served with a bitter salad to balance the rich stew.