Do you love bread but struggle with gluten? Rye sourdough might offer you the chance to enjoy bread again. This post shares how rye is different to wheat, what the sourdough process does to make bread more digestible and explains … Read More
Cottage pie is a British favourite that’s been around for 250 years. It’s a frugal dish, developed by home-cooks as a way to use up previously-cooked meat and was traditionally topped with a UK staple: potatoes. In this version, I’m … Read More
Pulses are full of fibre, super-economical and can be utilised in many recipes – my favourite of which is hummus! But so many of us have problems digesting pulses, and struggle to include them in our diet. In this post, … Read More
I’ve been baking exclusively with ancient grains for over a decade, and regularly hear these questions: Why should I bake with ancient grains? What’s wrong with modern wheat? How are ancient grains different from wheat? What do I need to … Read More