Emmer, Squash & Clementine Risotto with Pickled Green Chilli

Emmer, Squash & Clementine Risotto with Pickled Green Chilli

by Eden Owen-Jones January 02, 2024

Make the most of left-over clementines with this amazing risotto! Or farrotto? Eden Owen-Jones makes a nuttier cousin of risotto using emmer grain and the last of the Christmas clementines. Packed full of great textures and warming flavours, the sweetness of the squash is balanced by the acidity of the citrus and the spicy pickled chilli for a perfect winter dish.

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Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream

Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream

by Sophie Gordon October 06, 2023

This brilliant vegan pizza recipe is from Sophie Gordon’s book The Whole Vegetable. The base is made with stone-ground wholemeal spelt flour - for a satisfying texture and subtle nutty flavour - and raised with baking powder instead of yeast, making it quick and easy to throw together.

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Green Pea Falafel

Green Pea Falafel

by Julius Fiedler May 04, 2023

It's liberating to realise that culinary classics like falafel can be made not just with chickpeas or fava beans, but in fact with most legumes. After all, most traditional dishes have come from a place of necessity and availability, making use of what’s around but applying culinary wisdom that can be found in other parts of the world too. Here, Julius Fiedler of Baking Hermann, brings falafel to the UK with this recipe using British-grown split green peas.

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Kale & Quinoa Salad

Kale & Quinoa Salad

by Melissa at the Refill Barn May 03, 2023

This kale and quinoa salad, with satay-esque dressing, comes from Melissa of The Refill Barn in Radwinter, Essex. This salad is perfect for a quick and filling meal. Melissa served hers with some leftover pizza dough with olive oil, za'atar and some perello olives.

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Hearty Broth with Zingy Slaw

Hearty Broth with Zingy Slaw

by Jenny Chandler January 11, 2023

This hearty broth from Jenny Chandler makes a perfectly sumptuous, healthy and sustaining winter lunch, with the accompanying slaw zingy enough to enliven the gloomiest of winter days.

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Coleslaw with Toasted Camelina & Umami Dressing

Coleslaw with Toasted Camelina & Umami Dressing

by Nick Saltmarsh April 18, 2021

Toasted camelina seeds add a delicate savoury crunch to this classic slaw of cabbage, carrot and onion, while our fermented fava bean umami paste gives a deep rich flavour to the dressing.

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Lentil, Naked Oat & Squash Soup-Stew with Toasted Squash Seeds

Lentil, Naked Oat & Squash Soup-Stew with Toasted Squash Seeds

by Henrietta Inman October 30, 2020

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.

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Wholegrain YQ wheat flour, quinoa, apple, walnut & honey cake

Wholegrain YQ wheat flour, quinoa, apple, walnut & honey cake

by Henrietta Inman May 10, 2020

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.

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