Forage wild spring greens or use up wilted leaves from the fridge with Amy Oboussier’s fresh and vibrant Green Coconut Curry with Flamingo Peas.

This delicious recipe is from Salma Hage's superb new book The Levantine Vegetarian. We love to take inspiration from the big flavours of Middle-Eastern pulse and wholegrain dishes.

Tom Yum is a hot and sour soup from Thailand, with punch flavours. Here we have served it with our pearled barley or spelt to bulk it out.

Made with deliciously wholesome ground Brazil nuts and wholemeal flour these madeleines have rich caramel notes from the browned butter, coffee and unrefined sugar. Another great excuse to eat more of our directly traded Brazil nuts to support the Kayapó communities that harvest them and help protect the Amazonian forest.

Chef James Taylor has been working since mid 2023 to transform school meals  initiatives at two London primary schools - Sir Thomas Abney School in Stoke Newington and Harrington Hill Primary School in Clapton. The London Mayor's initiative to provide universal free school meals in primary schools from September 2023 is both a crucial lifeline for families nit by the cost-of-living crisis and an inspiration for change. James and the school have used this opportunity to provide meals that champion more nutritious, planet-friendly food.

A few years ago we were looking for a sweetner for some granola recipes, something UK produced and minimally processed. When our apple syrup order from Liberty Fields arrived we knew we were onto something special - we quickly added them to our short list of brilliant Guest Producers

We've launched ten pulses and grains from British farms as part of Holland & Barrett's transformation of their food range, available in their stores across the UK. It's a fantastic opportunity to make British-grown fava beans, carlin peas and quinoa, along with other pulses and cereals, available more widely and to support more diverse farming.

Down a warren of country lanes, not far from the Tamar Valley in Cornwall, is Julie Bailey's orchard Lower Trelabe, where she grows historic local varieties of apple and makes her delicious Apple Natural apple shreds, traditional fruit leathers that contain only the natural plant sugars.