Baking

Made with cooked-down apples instead of buttermilk, this stoneground rye soda bread feels cosy and rustic and perfect for autumn. Studded with plump raisins and warm spices, it bakes beautifully in a cast iron skillet.

A clever twist on classic sticky toffee pudding from Ali Honour's cookbook Beans. Rich, yet lighter than the traditional dense bake, the recipe includes cooked beans and grated parsnip, drowned in a decadent toffee sauce.

Gently spiced spelt flour bannocks served warm from the pan, split and spread thickly with sweet, creamy corn butter and fresh basil. Nutty, fragrant, and comforting.

Golden, light, and savoury French choux pastry bites packed with mature cheddar cheese, wholesome British spelt flour, and aromatic caraway seeds. Perfect for summer picnics, party canapés, or as an indulgent snack. Makes 20.

These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.

A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.

Hodmedod's wholemeal YQ wheat flour gives these simple and floral thumbprint cookies a delightfully nutty texture. Filled with raspberry jam and scented with cardamom and optional lilac sugar, they're a perfect seasonal spring treat.

Extremely moreish muffins with a tender, cakey crumb and subtle grown-up smokiness. A unique bake by Isabella Palmer featuring Hodmedod's smoked quinoa, dark chocolate and tahini.

This Hearty Twisted Spelt Bread from Greens & Grains by Anne-Katrin Weber is a beautifully simple yet impressive loaf that celebrates the rich, nutty flavour of spelt. Combining spelt flour with pearled spelt adds texture and heartiness. This slow-fermented bread develops incredible depth of flavour and a wonderfully crisp crust. With its rustic twisted shape and chewy crumb, it’s perfect for tearing and sharing, serving alongside soups and stews, or enjoying simply with butter and salt.

An enriched, festive loaf inspired by the Tuscan pan co’ santi. This deeply flavourful bread is studded with walnuts and raisins, scented with rosemary and fennel, and features the nutty depth of wholemeal emmer flour.

Triple chocolate shortbread… moreish, fudgy and with a secret ingredient that no one guesses!