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Spelt Congee with Miso Braised Shallots and Pickled Granny Smiths
Spelt Congee with Miso Braised Shallots and Pickled Granny Smiths

by Eden Owen-Jones

Congee is a savoury rice porridge traditional in many East Asian cuisines. Here Eden had substituted pearled spelt to create a nutty, wholesome interpretation of congee. Topped with zingy pickled apple, sweet braised shallot and spicy chilli oil. This dish would make a comforting dinner or savoury breakfast.
Brazil Nut & Chocolate Torte
Brazil Nut & Chocolate Torte

by Luisa Pringle

Cake baking expert Luisa Pringle from Brighton's Love From Luisa, has created a luxurious and indulgent Brazil Nut Chocolate Torte that is perfect for chocolate lovers.
Simple Seeded Bread
Simple & Diverse Seeded Bread

by Tereze Pospíšilová

Breadmaking doesn't get easier or more nutritious than this loaf from Tereza Pospíšilová. This loaf is packed with grains, seeds and nuts. It can be easily adapted to what you have to hand, is delicious toasted and freezes well.
Tagine with Quinoa
Tagine with Quinoa

by Abbie Mutch

This recipe is the first in a series created in collaboration with Borough Broth and Dr. Wills using some of our products now available from Holland & Barrett.

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