rye loaf

Sourdough Rye with Hemp, Linseed & Camelina

by Sarah Cotterell and Aitana Infante January 30, 2024

Sarah and Aitana make a loaf of this rye each week in their kitchen. It’s wonderfully simple but utterly delicious, with sweet and savoury meals alike. They like it best toasted, spread thickly with homemade jam and salted butter or with scrambled eggs but it goes with just about anything.

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Rye, Hemp & Chocolate Cookies

Rye, Hemp & Chocolate Cookies

by Sarah Cotterell and Aitana Infante January 19, 2024

Sarah and Anitana, authors of A La Mesa, have created these irresistible cookies for us using a range of our ingredients. Hemps seeds are the star of the show here, blended to create a nutty, rich seed butter perfect for baking or spreading on toast! However, if you don’t fancy making the hemp seed butter, feel free to use tahini instead.

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Chocolate, Tahini & Brazil Nut Granola Bars

Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier November 14, 2023

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

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Cardamom & Brazil Nut Diversity Granola

Cardamom & Brazil Nut Diversity Granola

by Amy Oboussier November 02, 2023

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.

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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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Cardamom & Date Porridge With Hemp Seed Butter

Cardamom & Date Porridge With Hemp Seed Butter

by Sarah Cotterell and Aitana Infante February 06, 2023

This wonderfully warming and aromatic breakfast recipe is from A La Mesa by Aitana and Sarah of The Little Cooking Pot in Hackney. The book is packed with delicious, seasonal, vegetarian recipes that revolve around local produce and sustainable ways of eating.

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Seeded Sourdough Scones with Squash, YQ & Broth Mix #1

Seeded Sourdough Scones with Squash, YQ & Broth Mix #1

by Henrietta Inman February 28, 2021 1 Comment

There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.

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Quinoa, Pea and Multi-Seed Loaf

Quinoa, Pea and Multi-Seed Loaf

by Sue Hudson January 07, 2017 1 Comment

Packed with nutritious seeds, flaked quinoa and yellow pea flour, this vegan gluten-free loaf is healthy, virtuous and delicious! It makes for a superb afternoon tea or a sustaining but light lunch, perhaps with a bowl of Squash and Fava Bean Soup.

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Aine Carlin's Carlin Pea Chilli Bowl

Aine Carlin's Carlin Pea Chilli Bowl

by Josiah Meldrum March 10, 2016 4 Comments

When we discovered food writer Aine Carlin we couldn't resist sending her some of our carlin peas. She was delighted to find she shared her name with a pea (after all, her blog is called PeaSoup!) and quickly put our gift to good use.

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