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| Suffolk pastry chef Henrietta Inman, author of The Natural Baker, celebrates the diversity and flavour of Martin Wolfe's YQ population wheat with this delicious rhubarb cake. |
YQ is an incredibly diverse wheat population developed by Professor Martin Wolfe at Wakelyns Organic Argroforestry farm in Suffolk. Being a population means thousands of genetically distinct wheat plants being grown together in one field, as opposed to genetically homogeneous fields of modern hybrid wheats. YQ stands for this population’s great yield and quality.
Not only does its diversity make it incredibly resilient and a far more sustainable and environmentally friendly way to grow wheat, it also has an amazing, rich, distinct, unique and nutty flavour and beautiful texture, which all work together to lift this cake up. It’s so exciting to see more regenerative farmers in the UK growing it, as well as heritage varieties.
IngredientsCake
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Recipe generously donated by Henrietta Inman @henriettainman
Pastry chef from Suffolk
www.henriettainman.com
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
