Lentils make an excellent meat substitute in strew and pies, like this one from Claire Thomson's new book One Pan Beans. With lentils and wholemeal flour in the pastry, this recipe is high in fibre.
This salad is great for a lighter addition to a Christmas smorgasbord, or as a way to use up leftover turkey (and sprouts) in the days after Christmas. Just shred the turkey and add into the salad at assembly stage. Also delicious in the lead up to Christmas with a bit of salmon, or marinated tofu.
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.
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.
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.
A recipe for wild-spiced Emmer pilaf with chanterelles, courgettes and rose petals. Created by Leanne Townsend, a wild food specialist, researcher and food writer. She's added a foraged twist to this classic Middle Eastern dish.
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 spiced porridge of whole naked oat groats topped with fruit, nuts and seeds. This very simple recipe lends itself to countless variations, depending what's in season. Here it's topped with almonds and poached pears.
Full of colour and flavour, this dish of wholegrain wheat, nuts and veggies is a wholefood feast. Served with a smoky romesco sauce made with Brazil nuts and Halen Môn's Oak Smoked Water.
This is a very loose use of the name kedgeree - essentially we’re talking grain, smoked fish and curry flavours. The emmer wheat gives this great texture and a more substantial, filling quality than rice.
The perfect recipe for Burns Night celebrations. This vegetarian interpretation of haggis combines our Whole Naked Oats, Pearled Barley and Olive Green Lentils to create a wholesome texture.
Make the most of left-over clementines with this amazing risotto! Or farrotto? Eden Owen-Jones makes a nuttier cousin of risotto using emmer grain and the last of the Christmas clementines. Packed full of great textures and warming flavours, the sweetness of the squash is balanced by the acidity of the citrus and the spicy pickled chilli for a perfect winter dish.
