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Recipes
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Isabella Palmer's take on Iranian ash reshteh made with English marrowfat and split or naked yellow peas is a comforting noodle soup that makes the most of the creamy sweetness of British-grown marrowfat peas. Serve topped with tangy dairy, fresh herbs and crispy onions (the ready-made kind are very convenient). Classically ash reshteh has sour yoghurt stirred through before serving, but Isabella prefers just using sour cream or crème fraîche as a topping.
Heartier than gnocchi, and a great use for stale bread, these dumplings are inspired by Italian pisarei but are shaped more like a Polish pierogi leniwe (lazy dumplings!). The pea flour adds fibre and protein as well as a complex nuttiness and pleasingly chewy texture.
This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold.
Think homemade bagels are complicated? Think again! Traditionally boiled before baking for extra chewiness, these bagels are a satisfying baking project. Barley malt extract, as used in New York style bagels, adds a distinct depth; but if unavailable, you can substitute molasses or honey.
Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
Danka Jandric makes English muffins with wholemeal YQ flour for an incredibly rich and nutty flavour. They're perfect for toasting and topped with your favourite morning spread. The recipe includes an option for overnight proving, which deepens the flavour, improves digestibility, and makes muffins ready in time for breakfast on a weekend morning.
Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.
Pearled spelt is a wonderful alternative grain to rice in soups, stews and classic dishes like this comforting risotto. Its nutty flavour and satisfying texture work perfectly with squash, kale and meaty oyster mushrooms.
