Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

An enriched, festive loaf inspired by the Tuscan pan co’ santi. This deeply flavourful bread is studded with walnuts and raisins, scented with rosemary and fennel, and features the nutty depth of wholemeal emmer flour.

Middle Eastern ijeh - or eggah - is a herby, vegetable-packed fritter, similar to an omelette or frittata. Soft, fragrant and deeply nourishing, it’s a recipe that celebrates simple ingredients elevated with plenty of fresh herbs and warming spices. Cooked slowly until golden on both sides, it’s perfect served warm with a squeeze of lemon and a spoonful of tangy yoghurt.

A comforting, spiced pilaf made with chewy emmer grain and a mix of golden-browned wild mushrooms.

Triple chocolate shortbread… moreish, fudgy and with a secret ingredient that no one guesses!

Bright, crunchy and full of plant power, this colourful winter salad celebrates our British-grown quinoa and the nourishing goodness of SUCSEED.

This pie of creamy, zesty greens encased in a crisp spelt crust, more like a very thin bread than a pastry, is perfect sliced and served with salad. The filling makes use of leftover lemon rind, finely sliced, by cooking it down until mild and soft but still full of flavour.

Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.

A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.

These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.

Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.

A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.

These cookies are quick and easy to make. Rye and treacle give wonderful depth and richness to the flavour, pairing well with the warmth of the spices. The addition of just a bit of wheat bran to the dough adds a nutty flavour, as well as improving the texture through its moisture absorbing properties, making for chewier cookies.