Spelt

This pie recipe from Isabella Palmer is a great one for feeding a crowd on cold nights: flavoured with leek, parsnip, sage, white wine, encased in a buttery spelt shortcrust. 

A traditional stew can really hit the spot on a cold winter's day. The combination of pearled spelt and lentils makes for a comforting and satiating meal, with the complex salty miso and bright lemon juice balancing this dish beautifully.

Isabella's summer salad makes the most of the season's best tomatoes and pearled spelt grain, spiced up with quick-pickled onion with sumac.

A quick and easy spring or summer dish made with pearled spelt. Pearled grains are a lighter and faster cooking alternative to wholegrain cereals, but this recipe would work well with any grain - or any pulse for that matter.

Tom Yum is a hot and sour soup from Thailand, with punch flavours. Here we have served it with our pearled barley or spelt to bulk it out.

These noodles are based off the toasted rye noodles from Ivan Ramen, Ivan Orkin’s infamous ramen restaurant in NYC. Recreated by Eden Owen-Jones using our spelt flour to create toasty, chewy and delicious noodles without the trip to NYC.

Congee is a savoury rice porridge traditional in many East Asian cuisines. Here Eden had substituted pearled spelt to create a nutty, wholesome interpretation of congee. Topped with zingy pickled apple, sweet braised shallot and spicy chilli oil. This dish would make a comforting dinner or savoury breakfast.

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.

These delectable biscuits are a unique and satisfying treat, combining the sweetness of strawberries with the nutty flavours of black wheat and spelt. Our black wheat flour is milled from Blacksmith variety wheat bred by and grown for Owen Davies in Lincolnshire and stone-milled in small batches on the Hodmedod mill in Suffolk. Black wheat flour adds a wholesome and nutty flavour and beautiful colour to baking.