We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.

Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.

May she rest in peace.

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Nuts

Malted Honey and Walnut Sourdough

Rich, caramelised crust meets an open, soft crumb with delightfully nutty undertones and a subtle sour tang. Perfectly paired with a strong blue cheese!

Vegan Celebrations' Fruit and Nut Cake

Vegan Celebrations' Fruit and Nut Cake

A dense rich fruit (or fruit and nuts) cake for all celebrations: Christmas, Easter, birthdays, weddings or anytime because it is so tasty. I'm not a vegan but have to admit that it is the tastiest fruit cake I've ever tried! Keeps well too.

Coffee and walnut cake

Coffee and walnut cake

Your best cup buddy! The vegan experience is worth the try just to shake this up a little bit. Why waste the aquafava anyway when there are so many things you can do with it? More than that, there is no need to panic when you suddenly realised that you are out of eggs in the end. Flax seeds would also do I would think but my experience did not go that far. Hope you can enjoy too!

Fig and Walnut Plait

Fig and Walnut Plait

A lovely moist and slightly sweet loaf - good with anything and also makes fragrant and delicious toast.

Sourdough with hazelnuts and prunes

This is a lightly sweet and comforting sourdough with unusally soft crumb, thanks to butter in the mix. It's possibly even better towards the end, toasted! Roasted nuts, soft fruit, fibre, beautiful crumb -- what's not to like?

Roasted Chestnut Spelt Sourdough

Roasted Chestnut Spelt Sourdough

This is a wonderful loaf to bake after scavenging for chestnuts on a nice autumn forest walk. The longer fermentation that sourdough allows the chestnuts to impart a bit more flavour on the final bread. The chestnuts work really well with the nutty flavour of Spelt, while the strong white flour gives it the necessary strength.

Cantucci

Cantucci

The popular Italian biscotti. Easier to make than you’d expect. Flavour with Hazelnuts and aniseed, for authenticity, or almonds and orange. Dunk into strong black coffee or dessert wine.

Baklava

Baklava

Crunchy, buttery, sugary goodness! Simple & easy to make, this showstopper will give you the sugar rush you've been craving

Khorasan scones with cranberries and hazelnuts

Khorasan scones with cranberries and hazelnuts

Delicious for breakfast or for tea these scones are light, fluffy and a tad sophisticated. Enjoy unreservedly either just warm from the oven or, if serving later, cut in half and lightly toasted under the grill. The cranberries add sweetness so can be served simply with unsalted butter or clotted cream.

Walnut Sourdough

This is an overnight ferment studded with walnut, at 75% hydration so easy enough to handle but still wet enough for moist, open crumb. You must have a ripe, happy starter that at least doubles reliably. Your workspace need to not stray too far from 26.5c, otherwise you'll need to make adjustments to the fermentation time. Everything is done by hand, no kneading required!

Nutty Rye Sourdough

Nutty Rye Sourdough

A mixture of Shipton Mill seeds, rye and sourdough starter ideal with cheese or bacon!

Amaretti

Amaretti

A crunchy, chewy biscuit with zingy lemon. Perfect with a cup of tea!

Date and walnut loaf

Date and walnut loaf

To add a little crunch I topped with chopped caramelized hazelnuts dusted in cocoa

Fig and hazelnuts biscotti

Fig and hazelnuts biscotti

This Italian biscuits called biscotti which means twice baked are my favorite festive bakes . Give it a go, your house will smell festive for hours, your cookie jar will be full ( not for long ) they are a real treat, perfect gift for friends and family.

Banana cake with nuts and chocolate

Banana cake with nuts and chocolate

With the current autumn and the colder months, we notice greater desire for carbohydrates, especially those not healthy .. I try meet you half way and share with you more healthy alternatives, eg. cake

Pumpkin and walnut sourdough

Pumpkin and walnut sourdough

Perfect bread for the autumn, although it can be prepared all year round as long as you find pumpkin. Really great along a good blue cheese.

Gluten-Free Lemon & Pistachio Biscuits

Super easy to make, you can do them in advance and refrigerate for up to 3 days - just cut as many cookies as you want to bake from the chilled dough log and they'll be freshly baked every time. They keep really well in an airtight tin if they're not scoffed at first sitting.

Classic Sourdough with Hazelnuts

A moist, nutty flavoured classic sourdough. Inspired by Richard Bertinet who, through his books has taken me onto a different level with bread making.

Coffee & Walnut Cake

Coffee & Walnut Cake

This coffee & walnut cake is absolutely divine when you use Shipton soft cake & pastry flour.

Ellie's grain-free and dairy-free walnut and currant spice cake

Ellie's grain-free and dairy-free walnut and currant spice cake

This recipe makes a wonderful moist cake but due to the type of ingredients it does require a food processor! I regularly include this healthy cake in my chidren's lunch boxes. It keeps for a week in the fridge and any dried out crumbs may be served with icecream or part of a custard style desert, so there's no waste!

Festival rolls

Festival rolls

I went to my first festival this month and made some delicious rolls to take with me and share with friends. They were great with brie on the first day (it doesn't matter if it gets hot and runs), then went well with fried eggs as egg banjos for breakfast and are really tasty on their own, as they are filled with great ingredients!

Honey Bear Bread....(Honey-ied Pear and walnut bread)

Honey Bear Bread....(Honey-ied Pear and walnut bread)

A lovely wholemeal/organic white bread with a delicate walnut crunch and sweet pears poached in mead with an extra hint of honey. This little beauty can be made with a 60/40 mix of wholemeal / white or add light rye flour for a little extra flavour. Rye gives it a stronger texture. When I lived in Germany, Birnenbrot was always made with light rye flour. My two young boys however are not fooled by me trying things different on the bread front, so you can use wholemeal which keeps the crumb soft! We adults enjoy this with a bit of gorganzola , camembert, or Roquefort (no need for chutney) and a lovely glass of your favourite red or white wine. The boys love this for breakfast too, warmed up with butter. I used Lindisfarne Mead from a recent trip at Easter, but apple juice works just as well.

Wholemeal Cheese and Walnut Scones

Perhaps this is not a recipe which would immediately seem characteristic of Christmas but these scones make s wonderful contrast to the richness of Christmas fare. Very versatile they can be made in a large chunky shape for a light lunch with soup or served with a mild cheese like Brie with grapes or for delicious nibbles with drinks cut quite small and serve halved and topped with Brie flashed under the grill to melt.