Nokedli are little Hungarian spaetzle like noodles, usually eaten with paprikash. In this recipe they are made with naked barley flour giving them a deliciously nutty flavour to compliment this savoury mushroom broth. In place of a traditional spaetzle maker Eden has used a colander, which worked well.
Enough sprout recipes yet? Of course not… this is a particularly delicious recipe and could easily serve as a meal in its own right - as well as being a great accompaniment.
This recipe from Josiah Meldrum combines the sweet, fresh flavours of roasted peppers and tomatoes to create a vibrant Romesco sauce, to accompany comforting roasted squash and deliciously chewy pearled naked barley.
These fritters from Eden Owen-Jone were inspired by the North Indian lentil fritter Dahi Vada, traditionally served after being fried and soaked, in a smothering of spiced yogurt and topped with coriander and tamarind chutneys.
Why choose between crumble and cake when you can have both? Try this recipe for spiced apple crumble cake from Danka Jandric, made with wholemeal flour and oat and rye flakes.
India's autumnal bircher muesli is topped with with caramelised apples, coconut yoghurt and crushed almonds. This recipe uses our organic Four Grain Muesli Base, a nutritious, nutty and malty cereal blend of four delicious grains, all from British farms - rolled and jumbo oats, malted wheat, rye and barley flakes.
In Pen Voglers book Stuffed: A History of Good Food and Hard Times in Britain, she has included a modern interpretation of the recipe Banes Yfryed from The Forme of Cury (c.1390) the first collection of recipes written in the English language.
Savoy cabbage leaves are stuffed with a hearty lentil filling and allowed to simmer in the oven, leaving you plenty of time to tidy up the kitchen or unwind with a glass of wine.
We've got another delicious recipe from Isabella Palmer, this time for Millet Galettes with Spinach Belchamel. This dish is perfect for breakfast on crisp autumn weekends or an indulgent weeknight dinner.
This irresistible recipe comes from Romy Gill's new book Romy Gill's India: Recipes from Home. In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavours that define her childhood.
This soup is so easy to make, and once blended, tastes really creamy as if you’ve added a ton of dairy cream! That’s because the hero of this soup are the hemp seeds. Hemp seeds go beautifully creamy once cooked like this and then blended.
Introduced by the Spanish during occupation and colonisation, fava beans have been used in Mexico for hundreds of years. There are many variations of this simple soup, made and eaten primarily during Lent. Most use chicken stock, but Eden packs in plenty of rich and savoury notes into the dish while keeping it vegetarian.
