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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Julie's Apple Shred Buddha Bowl

Julie's Apple Shred Buddha Bowl

by Julie Bailey September 27, 2023

Apple shreds make an excellent addition to a salad or Buddha bowl, their vibrant colour and sweet taste balancing well with savoury elements. Julie, of Apple Natural, made this a beautiful bowl for our visit on a very hot summer's day. We combined elements from our gardens with Julie's apple shreds and locally sourced vegetables.

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Shaved Courgette with Fried Chickpeas and Za’atar

Shaved Courgette with Fried Chickpeas and Za’atar

by Abra Berens September 22, 2023

Abra Berens’ raw courgette salad with crispy chickpeas is perfect for any summer or early autumn feast, pairing well with grilled meat or seasonal vegetables. It’s one of many inspiring recipes in Abra’s brilliant book Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes.

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Seared Aubergines & Cherry Tomatoes with Fried Lentils & Tahini Dressing

Seared Aubergines & Cherry Tomatoes with Fried Lentils & Tahini Dressing

by Abra Berens August 31, 2023

Silky soft aubergines contrast with crispy lentils in this dish, a great summer recipe from Abra Berens' Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Grist is packed with authoritative and wide-ranging information, recipes and inspiration for a great variety of grains, legumes and seeds.

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Aubergine Fritters & Brazil Nut Romesco Sauce

Aubergine Fritters & Brazil Nut Romesco Sauce

by Martin Hill August 04, 2023

Martin Hill’s recipe for Aubergine Fritters & Brazil Nut Romesco Sauce makes a wonderful sharing dish, that would work well as a starter or side dish.

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Crispy Flamingo & Blue Peas with Labneh & Lemon Oil

Crispy Flamingo & Blue Peas with Labneh & Lemon Oil

by Sam Hamrebtan July 09, 2023

This recipe is perfect for a summer starter, a nibble with drinks or BBQ side dish. The crispy peas are packed with protein and paired with anti-inflammatory spices and herbs.

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Strawberry, Black Wheat & Spelt Biscuits

Strawberry, Black Wheat & Spelt Biscuits

by Hermione Blackshaw July 04, 2023

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.

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Smoked Quinoa, Chickpea & Greens Salad

Smoked Quinoa, Chickpea & Greens Salad

by Hermione Blackshaw June 16, 2023

This salad is an excellent addition to any summery meal. The earthy flavours of smoked quinoa and chickpeas, go wonderfully with the fresh spicy pesto. Adapt the greens to what’s in season and locally available. Finished with creamy tahini and oat yoghurt and crunchy nuts and seeds.

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Falafel with Seaweed

Falafel with Seaweed

by Mara Seaweed June 12, 2023

Add a few of these moreish falafels to a pitta bread and load up with sliced lettuce or cabbage, cucumber, yoghurt and a dollop of hummus. Hard to beat for a quick, nutritious and satisfying lunch.

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Toasted Seeds, Chickpeas & Nuts with Shony Seaweed

Toasted Seeds, Chickpeas & Nuts with Shony Seaweed

by Mara Seaweed June 09, 2023

This savoury snack is a great way to introduce sceptics to seaweed. The textures of the soft chickpeas and crunchy nuts make a wonderful contrast, whilst Mara Seaweed's attractive shony blend flakes add freshness and excitement.

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Chilled Raspberry & Almond Tart

Chilled Raspberry & Almond Tart

by Beth Al Rikabi May 21, 2023

A wonderful ‘no cook’ vegan tart from the talented Bath Al Rikabi, using hemp flour and puffed quinoa. Hemp flour is 50% fibre and over 23% protein, with a beautiful nutty flavour ideal for baking.

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Fava Bean & Wheat Risotto with Asparagus

Fava Bean & Wheat Risotto with Asparagus

by James Taylor May 09, 2023

Wholesome and packed with flavour, this "risotto" is made with wholegrain wheat, fava beans and seasonal asparagus. The wheat grains are cooked slowly in white wine and stock and finished with Parmesan. With less starch than the usual risotto rice, the wheat has a delicious nutty taste and slightly crunchy texture different from a traditional rice risotto.

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