The salad of fermented Black Barley with seasonal tomatoes makes a perfect summer's day lunch served with a crunchy green salad and a slice of toasted sourdough to mop up the sensational juices.
Give carlin peas the petits pois treatment: braising with butter, onion, white wine, lettuce and mint. The hearty nuttiness of the carlin peas makes for a more substantial dish than traditional fresh green peas. Serve with boiled Jersey Royals or other new potatoes to soak up the buttery sauce.
A perfect tart to celebrate summer. Warm, sunny days are the best time to pick elderflowers as the flowers' scent will be as its best. Gently shake away any insects but don’t be tempted to wash them, as you’ll the pollen and aroma.
Have you ever tried cooking with kimchi? Though it’s delicious raw, kimchi adds a wonderfully rich and sour flavour to soup and broths. It also makes the most moorish pancakes. Try them as light lunch with some steamed tahini dressed greens on the side, or as part of a larger Korean themed feast.
These gluten-free potato gnocchi use our British-grown chickpea flour, but any pulse flour would work well. We've paired the gnocchi with pesto and spring veg in a rich stock and topped them with colourful chive flowers and blistered radishes.
Chia pudding is an easy and nutritious breakfast or dessert. Chia seeds are highly absorbent, taking up many times their own weight in water. This makes them super handy in the kitchen for thickening drinks or puddings, or as an egg substitute. Here Tereza has flavoured her chia pudding with floral elderflower and aromatic bay.
This hybrid potato and grain salad adds spring herbs and vegetables to distinctive wholegrain black barley with freshly pickled red onion and a sweet and spicy mustard dressing.
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.
This delicious recipe is from Salma Hage's superb new book The Levantine Vegetarian. We love to take inspiration from the big flavours of Middle-Eastern pulse and wholegrain dishes.
Inspired by traditional Peruvian quinoa soups, this soup uses a version of Aji Amarillo paste made using ingredients easily found in the UK rather than the traditional yellow Amarillo chillies. The flavour of this soup is distinctively fruity, savoury and a little spicy.
