Seeds

Think homemade bagels are complicated? Think again! Traditionally boiled before baking for extra chewiness, these bagels are a satisfying baking project. Barley malt extract, as used in New York style bagels, adds a distinct depth; but if unavailable, you can substitute molasses or honey.

Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.

Tereza Pospíšilová's seeded crackers are delicious and easy to make, and perfectly matched with her roasted cauliflower fava bean dip. Baking your own crackers at home is a simple and brilliant way to get more seeds and fibre into your diet.

Enjoy this 'not too sweet' lemon and poppy seed loaf cake created by Tereza Pospíšilová.

This quick and easy dish of creamy flageolet beans from Isabella Palmer is perfect for a light dinner.

Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.

This show-stopping cake from Tereza Pospíšilová combines quinoa, fava bean and almond flours to create a rich moist cake topped with spiced glazed pears.