Swede! Such a beautiful unsung winter vegetable! It makes a perfect pairing with Hodmedod's beautiful, multi-coloured, many-textured, diverse and delicious broth mix.
This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.
These little pies from the Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.
A deliciously warming recipe from Henrietta Inman for a soup-stew combining Wakelyns squash and lentils. Just the thing for the cold days that are coming.
Henrietta Inman, resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations and whole harvests in baking. Here she suggests some ways to use bran and semolina or 'milling offal' - the waste that's generated when making white flours.
Henrietta Inman, author of The Natural Baker, and resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations in baking. Henrietta's ingredients are all local to Wakelyns, but for a vegan version substitute maple or apple syrup for the honey and a hard coconut oil for the butter.
Looking for something different for dinner? With a few simple ingredients, making Gnocchi at home couldn't be easier! This gluten-free recipe from The Cook and Him uses marrowfat pea flour, which adds a delicate pea flavour to the dish.
These tempting fruit galettes follow the traditional French galette style of free-form filled pastries using buckwheat flour as used for Breton pancake-like galette.
Helena Barlow kindly gave us this recipe for traditional Greek fava, it's made with our Flamingo Peas instead of the more usual split yellow peas or grass peas and they give it a sweetness, a beautiful warm colour and a creamy texture.
