With a moist, tender crumb and addictive salty-sweet crunchy crust, Isabella Palmer's blueberry cake is perfect plain with a cup of tea or as a pudding with runny cream. Hat-tip to Nicola Lamb for explaining how coriander seeds contain a large amount of linalool, the compound often used to synthesise blueberry flavour. So coriander seeds help blueberries taste even more of blueberry!
Inspired by her travels in Argentina, Eden's empanadas have a rich flaky YQ wheat flour pastry and a deliciously savoury carlin pea, potato and olive filling.
This show-stopping cake is wonderfully simple to make. It’s also very forgiving, making it a great bake for playing around with different wholegrain flours. Sarah and Aitana use a 50:50 mix of stoneground white flour and a wholegrain flour such as rye, barley or emmer. Add whichever dried fruit or nuts or seeds you fancy, just keep their weight roughly the same.
Flaky and savoury, these wholemeal scones are lovely just as they come, warm from the oven, but also delicious with a little butter and cheese. The fermented naked barley lends a salty, umami note; the diverse wholemeal blend flour gives a full nutty flavour; the green chives add appealing onion-y green flecks.
This twist on classic Welsh cakes uses naked barley flour, a nutritious, versatile and flavoursome alternative to wheat flour. Barley flour is subtly earthy with a delicate sweet aftertaste.
Made with deliciously wholesome ground Brazil nuts and wholemeal flour these madeleines have rich caramel notes from the browned butter, coffee and unrefined sugar. Another great excuse to eat more of our directly traded Brazil nuts to support the Kayapó communities that harvest them and help protect the Amazonian forest.
Amy Oboussier uses several of our ingredients to give this much loved dish a Hodmedod twist. Creamy nutty carlin peas are an excellent British-grown substitute for the usual black or pinto beans in refried beans.
Here’s a recipe from the early days of The Little Cooking Pot and one of Aitana's favourites. The squash makes the cake deliciously moist, whilst the fragrant ras el hanout spice mix, chunks of ginger and crunch from the Brazil nuts make every bite exciting.
This hot cross bun loaf from Izy Hossack uses a blend of wholemeal wheat and rye flour to create a rich and wholesome dough, high in fibre, packed with flavour and with a deliciously light texture thanks to the tangzhong method. It's wonderful eaten fresh or cut into slices and toasted the next day.
Delicious oatcakes, made with oatmeal and wholemeal wheat flour, leavened with yeast or sourdough and hailing from The Staffordshire Potteries. Oatcakes have a similar texture to Indian dosa, but with a wonderful nutty flavour. Most commonly served with a cooked breakfast, but they also taste wonderful with a variety of sweet and savoury toppings.
