Cheese and apple wholemeal picnic loaves

Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup

In May we always have an abundance of rhubarb. It’s a fantastic vegetable for crumbles, jam, cakes or just stewed with a bit of ice cream. We appreciate it even more because there isn’t much else from the garden at this time of year. Here’s a cake I bake a lot when there’s rhubarb about.

A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.

A georgous malted cheese sourdough.

I use a bread machine to make the dough but you can do by hand too.