Sorry, not available right now
Buy Vanessa Kimbell's superb new guide to quick and easy sourdough baking and we'll throw in a free £5 gift voucher.
"Vanessa’s work on sourdough and the gut microbiome is changing the way we think of food, health and baking." – Tim Spector, author of The Diet Myth
Sourdough is the tastiest and most nutritious bread you can make but it has a reputation for being both technically demanding and time-consuming.
Vanessa Kimbell's new book 10-Minute Sourdough is a foolproof guide to sourdough baking without lengthy kneading, stretching, folding and shaping.
From Butternut Squash Boule and Oat Pocket Breads to Roasted Barley Malt Bagels, Carrot & Caraway Loaf and Caramel, Walnut & Banana Bread, none of the fuss-free, no-knead recipes requires more than 10 minutes’ work in total (not including time in the oven).
Organised into seasonal chapters, with an additional chapter on breads for celebrations, the recipes all follow one master timing plan and many of them can be baked in a tin.
Vanessa Kimbell, "Britain's queen of sourdough", runs The Sourdough School in Northamptonshire, where she teaches sourdough breadmaking and baking classes to students from around the world. A regular BBC radio journalist in the UK, she is a third generation baker of Italian descent and trained in several French bakeries. Follow her on Instagram: @vanessakimbell & @sourdoughschool
|The flamingo has landed! We're excited to offer pink Flamingo peas from the very first UK harvest.|
These amazing pink Flamingo Peas are a new variety, named by you and first grown at scale in the UK in 2021.
These split peas have the intensely orange-pink cotyledon, that shows as a subtle through the translucent white skin of the whole Flamingo peas.
Split pink peas make superb hummus and can be substituted in recipes for other split peas or chana dal. We look forward to hearing how you've cooked them!View full product details
Britain's original bean, the fava bean is delicious, nutritious and good for the soil. Our Organic Whole Fava Beans are perfect for spicy Egyptian ful medames, truly British baked beans, stews, curries, salads and more.
Our current crop of whole fava beans are the unusually small, round and wonderfully tender Maris Bead variety, bred over 50 years ago at the Plant Breeding Institute on Maris Lane near Cambridge. Whether they're cooked from dry or used canned, we think these are our best ever whole fava.
|These wonderfully wrinkly peas have a distinctively sweet and grassy flavour. Their especially high levels of resistant starch provide excellent nourishment for our gut flora.|
Wrinkled peas are mostly grown for freezing but if not harvested in time they go to waste. Not these ones!
Whole wrinkled peas are superb in stews and curries, with a distinctively sweet, grassy flavour.
We're still experimenting with ways of cooking these peas ourselves but they can be substituted in recipes for other whole peas, especially whole yellow or blue peas. We look forward to hearing how you've cooked them!
Grown at Great Glemham Farms in Suffolk's Alde Valley.View full product details