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

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.

This simple salad combines creamy flageolet beans - slow cooked in a Wonderbag - with the best of summer’s tomatoes to create the perfect, hearty side dish for a barbecue or dinner party. Alternatively, add some feta or fried halloumi and a slice of crusty bread for a delicious main.

This sweet, smoky chilli is simple to make with a Wonderbag and packed with fibre.

A fragrant and floral celebration of summer, this cake is made even more special with the use of quinoa and fava bean flour. These add a subtle nuttiness, light texture, and a boost of plant-based protein, making the sponge both delicious and nourishing. Paired with a creamy elderflower and vanilla filling and topped with fresh raspberries, it’s a showstopper dessert perfect for seasonal gatherings.

Baguettes to feed 185? James Taylor's Millet & Emmer Baguettes combine the sweet, nutty flavours of wholemeal flour with the airy structure of a well-fermented dough. Made with a mix of emmer flour and red millet flour, balanced by strong white wheat for structure, they deliver a flavourful, beautifully textured crust and a soft, open crumb. Naturally leavened and slow-fermented for depth of flavour, this recipe makes around 12 baguettes, perfect for feeding events or schools.

Danka Jandric's salad of lentils and spelt with caramelised vegetables, feta, blanched asparagus, pumpkin seeds and a lemon-vinegar vinaigrette is hearty and filling but also refreshing and zingy!

This vibrant take on the classic South Asian kitchari brings together split peas and pearled spelt for a protein and fibre-rich base, paired with seasonal vegetables and deeply aromatic spices.

This fragrant, comforting dish created by Hema Mavers pairs creamy flageolet beans with finely chopped seasonal vegetables in a warming tomato and spice sauce. A blend of cumin, cardamom, ginger, and other aromatic spices brings depth and complexity, balanced with a touch of citrus for brightness. Served with soft, griddle-baked wholemeal wheat and millet chapatis, it’s a nourishing meal perfect for any day of the week.

Tereza Pospíšilová's seeded crackers are delicious and easy to make, and perfectly matched with her roasted cauliflower fava bean dip. Baking your own crackers at home is a simple and brilliant way to get more seeds and fibre into your diet.

These marrowfat pea croquettes make a perfect starter or canapé, a nod to classic British fish and chip shops - especially when served with tartare sauce and pickles!

These baked samosas created by Hema Mavers are filled with a colourful and protein-rich mix of blue peas, sweetcorn, carrots and warming spices, with a touch of creamed coconut for richness. Wrapped in a wholesome pastry made from wholemeal wheat and millet flours, they’re a delicious example of how traditional favourites can be reimagined with nourishing ingredients.