Author: Josiah Meldrum & Nick Saltmarsh

Try gruel! With this recipe from our book Whole Food you can forget thin, watery and miserable. This velvety, comforting gruel of pearl barley and jumbo oats is elevated by nutty browned butter and caramelised leeks. It's simple, economical and deeply flavoursome.

This recipe from our book Whole Food uses fava bean flour for crisp, deep-golden bhajis with a distinctively earthy flavour, served alongside a cool, refreshing cucumber raita.