Kimberley Bell, founder of the Small Food Bakery in Nottingham, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her recipe for baking egg custards with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
Kimberley Bell, founder of Nottingham's Small Food Bakery
, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her formula for baking with the YQ wheat flour
milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.
This fantastic recipe from Suffolk chef Henrietta Inman's The Natural Baker makes for a reliable, quick and easy, nutritious loaf. It's a celebration of grains, with the nutty barley flakes, spelt flour and grassy quinoa grains combining to give a deeply delicious, almost hoppy flavour.
We set The Cook & Him
a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils
and fermented Fava Bean Umami Paste
. Packed with flavour, it can be made ahead of time, perfect for feeding a crowd or batch cooking for midweek dinners.
We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious green pea flour.
Sam, Phil and Meg the dog of cookery blog The Cook and Him
are spoiling us with these Yellow Pea Fritters, made with our Organic Split Yellow Peas
and Yellow Pea Flour
. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast
- or serve with salad for a light lunch.
This double chocolate chia banana bread is the perfect vegan treat for coffee break. Another recipe from the Cook and Him, it shows off
our Essex-grown chia seeds
in a naturally sweet cake that’s a simple and satisfying way of cutting food waste.
Looking for a sweet treat this Veganuary? Try this delicious carrot cake recipe from Carol Kearns
, using camelina seeds
as a substitute for eggs.
These indulgent muffins are perfect for the festive season. They've been created by Carol Kearns of The Art of Baking
in a development of her wholesome but delicious Naked Barley Breakfast Muffin
recipe, a transformation she describes along with a fashion tip for the Hodmedod team.
This deliciously moist and light vegan ginger cake from The Cook & Him
is made with our fava bean flour
and is naturally gluten-free. Full of Christmas spices it's a perfect festive treat.