Whole Food: a book from Hodmedod

Whole Food: a book from Hodmedod
Hodmedod's long-awaited book Whole Food is...
Pioneering Suffolk research farm Wakelyns was established in 1994 by our friend and mentor the late professor Martin Wolfe to test and develop agroforesty approaches that integrate annual crops (like lentils and cereals) with trees and other perennial plants.
Martin aimed to increase diversity in fields and between fields, an approach that increases overall yields and ensures the farm is better able to cope with climatic variability, pest and disease pressures and is less dependent on inputs, like fertiliser, from outside the farm.
The farm has four agroforestry silvo-arable systems; hazel coppice, willow coppice, a fruit and nut tree system and a mixed hardwood and fruit tree system. The trees are planted in rows or as production hedges running north/south with organic crops grown in rotation within the 10-12m wide alleys.
Published by the Organic Research Centre and Woodland Trust, this booklet offers a fascinating and inspiring insight into the development, practice and legacy of Wakelyns.
Category: Books , Wakelyns , WakelynsShop , YQ

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Just mix with some oats in a bowl, consistency should be dry enough to form small patties, slightly thicker than a biscuit but same diameter, then fry in your leftover bacon fat for 2 or 3 minutes each side, delicious and not too strong a flavour
As a longtime fan of Hodmedod’s I’ve been waiting for this book to arrive and gift to friends and family. No longer will there be a bag of dried peas languishing at the back of the cupboard or any procrastinating over what to do with my fava beans. This book is stuffed with delicious-sounding recipes and beautiful photographs that I want to make and share with others. There are lots of comfort food ideas which is just what I crave in the colder months as well as lighter recipes; all of them full of flavour, fibre and protein. It’s an interesting, though-provoking read even if you don’t do much cooking and left me feeling joyful, inspired and thankful that the need for and appreciation of diversity is expressed and runs richly through this book.
Your book offers recipes inspired by cooking styles from around the world while using your diverse range of British ingredients. I would like to try the different flat breads made with rye, emmer, buckwheat and pea flour. This book contributes to helping people eat better and cook their own food with ingredients grown with care for the land. Thank you 🤩
This granola is delicious, especially with blueberries and banana and topped with yoghurt or coconut kefir. I’ll definitely be buying again :).
I used these to make humous for the first time. I swear it tastes almost exactly the same as when made with chickpeas and so much nicer than shop bought. Very smooth and takes on the garlic and lemon flavours beautifully. Will use for dips again in the future.