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| As well as devising cake and biscuit recipes for the EDP Norfolk Magazine, Carol Kearns - who does the beautiful illustrations for our packaging - has developed this fabulous every-day loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour. |
"I’ve been making this loaf the same way for years now – indeed it’s one of the few recipes I can make from heart, I’ve baked it that often. However, I’ve recently started experimenting with fava bean flour as a flour improver and have been surprised by the difference it makes: the finished loaf has a much lighter texture (something much prized in a wholemeal loaf) and the crust has an divinely nutty taste.
I started by replacing just 5% of the wholemeal flour but now substitute a full 20% of the flour in the recipe with the fava bean flour."
This recipe uses fast action dried yeast so is easy to make and only requires one proving. It tastes delicious, adds substance to a sandwich or a salad, is a great accompaniment to a bowl of soup and is absolutely fantastic toasted. It keeps well too and can be frozen for up to a month.
Preparation time: 60-100 mins | Cooking time: 35-40 mins | Total time: 95-140 mins | Oven Temperature: 220C : Gas Mark 7Makes a 2lb/900g loaf
Ingredients
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Method
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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.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
