Author: Leanne Townsend

Pearled spelt is a wonderful alternative grain to rice in soups, stews and classic dishes like this comforting risotto. Its nutty flavour and satisfying texture work perfectly with squash, kale and meaty oyster mushrooms.

This delicious risotto-like dish is made with kibbled naked barley and spring veg. It makes a delicious meal in its own right or can be served alongside beans, fish or meat.

These aromatic spiced cookies are tender and crumbly on the inside, with a lovely crispy exterior. The wholemeal YQ wheat flour lends a rich, nutty texture that perfectly complements the crunch of the pistachios. If you can’t get hold of ground hogweed seeds (known as Golpar in Middle Eastern stores) you can replace it with ground ginger. Easy to prepare, these cookies are the ideal treat to enjoy with your afternoon tea or coffee!

These spiced jammy bars, topped with a crumble of oat and black barley flakes, are perfect for packed lunches, afternoon treats or served warm with ice cream as a delicious dessert.

A recipe for wild-spiced Emmer pilaf with chanterelles, courgettes and rose petals. Created by Leanne Townsend, a wild food specialist, researcher and food writer. She's added a foraged twist to this classic Middle Eastern dish.

Forager Leanne Townsend uses Bold Bean Co's jarred carlin peas in their stock to create this comforting autumn ragout, topped with chanterelles - or oyster mushrooms - to complement the earthy, nutty flavours of carlin peas.