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| A moreish, fudgy shortbread with a secret ingredient: yellow pea flour replaces semolina for a superb texture. |
Sarah and Aitana, aka @thelittlecookingpot, write:
"This recipe came about by accident. Nicola Lamb’s salted double-chocolate shortbread from her fabulous book ‘Sift’ is a favourite on the counter of our café and we bake trayfuls of them throughout the year. One day we ran out of semolina flour which Nicola uses in her recipe, so we tried pea flour instead and we’ve never gone back. It gives such a moreish, fudgy texture to the shortbread without adding a strong flavour. We ask people to guess the secret ingredient but no-one has guessed it yet!"
Ingredients
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Method
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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.
