- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| 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
|
Method
|
Recipe generously donated by Henrietta Inman @henriettainman
Pastry chef from Suffolk
www.henriettainman.com
Taktouka is a savoury Moroccan side dish of chargrilled peppers, tomatoes, paprika and coriander. Here we break with the traditional recipe by adding borlotti beans for a more substantial dish.
Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
