SALMON & WATERCRESS SPELT TART

SALMON & WATERCRESS SPELT TART

A lovely centrepiece for the dinner table, showcasing seasonal watercress and wild salmon. SERVES 4-6 Preparation time: 30 minutes | Cooking time: 1 hour FOR THE SPELT PASTRY: • 200g/7oz spelt flour • Pinch of salt • 100g/3½oz unsalted butter, diced • 1 egg • 2-4 tbsp cold water FOR THE FILLING: • 130g/5oz wild salmon fillet • 200ml/7fl oz…

Cherry, Apricot and Honey Cake

As stone fruits near the end of their season, Lucy Burton shares her honey cake recipe, which is the perfect base for any soft fruit topping During the summer months, many growers find themselves with a bounty of produce on their hands. While this is, of course, a good problem to have, it helps to have several tried and tested…
Courgette & Spelt Bread Rolls

Courgette & Spelt Bread Rolls

Delicious, flavourful bread that doesn’t go dry quickly due to the moist courgettes. MAKES 6 • 1 tsp easy bake yeast • 400g (14oz) organic strong flour • 100g (3½oz) organic spelt flour • 1 tsp salt • 130g (4½oz) courgettes, grated • 350ml (12fl oz) lukewarm water • 1 egg, beaten • A handful of pumpkin seeds 1. In…

Rhubarb and Spelt Upside Down Cake

Most gardeners will be well-acquainted with summery wild rhubarb, but pretty pink forced rhubarb is in season and perfect for winter baking In the UK, rhubarb celebrates two seasons. In summer, the sturdy, leafy and wild variety blooms; to the delight and, occasionally, despair of growers and gardeners. Wild rhubarb has a tendency to establish itself and rather take over…