by Henrietta Inman
August 31, 2020
Henrietta Inman, author of The Natural Baker, and resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations in baking. Henrietta's ingredients are all local to Wakelyns, but for a vegan version substitute maple or apple syrup for the honey and a hard coconut oil for the butter.
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by The Cook and Him
August 20, 2020
Looking for something different for dinner? With a few simple ingredients, making Gnocchi at home couldn't be easier! This gluten-free recipe from
The Cook and Him uses marrowfat pea flour, which adds a delicate pea flavour to the dish.
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by Melissa Hemsley
February 08, 2020
"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley
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by The Cook and Him
November 26, 2019
1 Comment
The Cook & Him's combination of hummus (or ful nabed!) with roasted vegetables gives this delectable pie a rich creaminess, while camelina seeds provide a nutty crunch.
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by Kimberley Bell
October 22, 2019
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.
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by Kimberley Bell
October 22, 2019
1 Comment
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.
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by The Cook and Him
August 21, 2019
1 Comment
Traditional Spanish paella is usually cooked with fish or meat but
The Cook & Him have given it a vegan twist, incorporating British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.
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by The Cook and Him
August 02, 2019
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.
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by The Cook and Him
August 01, 2019
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by Henrietta Inman
July 12, 2019
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.
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by The Cook and Him
May 16, 2019
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.
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by The Cook and Him
May 14, 2019
3 Comments
Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This
Cook & Him recipe is perfect for a weeknight meal.
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