- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind. |
Here, Orfhlaith uses spelt flour, which blends in well while adding a subtle, nutty flavour. Technically, this recipe makes 8 farls instead of the traditional 4, but if you prefer, you can roll them into two rounds to yield 4 pieces each.
*Farls are commonly made using leftover mashed potatoes, but if you’d like to make your own mash just start with 4 standard baking potatoes and either boil or bake them:
Makes 8 farls
Ingredients
|
Method
|
This hearty, comforting, flavour-packed dish showcases the nutty richness of pearled naked barley, a wholesome and nutritious alternative to rice. Naturally high in fibre and full of slow-release energy, barley gives this dish a satisfying bite and depth that pairs beautifully with earthy mushrooms and fragrant thyme.
This Hearty Twisted Spelt Bread from Greens & Grains by Anne-Katrin Weber is a beautifully simple yet impressive loaf that celebrates the rich, nutty flavour of spelt. Combining spelt flour with pearled spelt adds texture and heartiness. This slow-fermented bread develops incredible depth of flavour and a wonderfully crisp crust. With its rustic twisted shape and chewy crumb, it’s perfect for tearing and sharing, serving alongside soups and stews, or enjoying simply with butter and salt.
A simple, deeply nourishing ramen that combines the rich, savoury flavour of Hodmedod’s Fava Bean Umami Paste with the nutrient-packed crunch of SUCSEED.
