Spelt Blackberry and Apple Muffins

Gavin WrenBaking, Dairy free baking, Recipes, Spelt & ancient grains

Soft and tender spelt blackberry and apple muffins, a recipe created from seasonal fruit picked directly from the plant, a dairy-free recipe using delicious spelt flour and the perfect natural pairing of blackberries and apples.
This post is a recipe for soft and tender spelt blackberry and apple muffins, created from seasonal fruit picked directly from the plant, a dairy-free recipe using delicious spelt flour and the perfect natural pairing of blackberries and apples.

As September started, I had recently returned from a week of singing, yoga and relaxation at a camp near Glastonbury. My sleeping bag and tent were purposefully residing in the hallway, causing a very minor detour to the loo and at worst, an awkward trip hazard. Their placement wasn't due to tardiness on my part, the sleeping bag had already been crammed back into it's right-sized gap in the spare wardrobe, then removed again.

A peculiar feeling had risen up inside me, calling me back to the tent, despite an openly professed hatred of camping. At first, a presently underwhelming feeling suggested that I grab this bundle of synthetic...come and read more...

The Best Spiced Apple and Pear Dairy Free Porridge

Gavin WrenBreakfast, Recipes

What's the best milk to make dairy free porridge with? I've tried them all, in this blog post I explain the findings, as well as the recipe for the thickest, creamiest, dairy free porridge made with jumbo oats and topped with beautifully spiced apples and pears for a breakfast that's gonna keep you going all day.
Today I’m writing about how to make the best dairy free porridge, topped with delicious spiced apples and pears and drizzled with a sweetener of your choice, or none at all, which makes this a no added sugar recipe. It’s the perfect bowl of hot wholesome goodness for your morning’s chow during this cold snap. Brrrrrrrrrrr. It’s cold. Really cold. Every morning I sit patiently in my car and watch the heating create a lozenge shaped vignette through the thick frost on the windscreen. Bernard patiently sits in the back seat, waiting for that moment when he can sprint across Wanstead Flats, unburdened by his leash and the noisy confinement of pavement walks. The temperature has been regularly below 0ºC and consistently around -4ºC when I get to the flats. Some will laugh at this, for instance I have relatives who live in Calgary, Canada, where it regularly hits -20ºC.…

Celeriac Soup with Apple and Rosemary

Gavin WrenRecipes, Soup, Vegan, Vegetarian

Roast celeriac soup with apple and rosemary
An Inspired Decision. Today is another post that’s been inspired by Yotam Ottolenghi, this time in collaboration with the head chef of his restaurant NOPI, Ramael Scully. The inspiration for this roast celeriac soup recipe came off the back of being gifted the NOPI cookbook, which is an utterly fabulous compendium of gastronomic delights garnered from the hallowed kitchens of NOPI, that mirage of a restaurant nestled just North Of PIccadilly. In the book, they take a single, whole celeriac and treat it to a particularly extended stint in a hot oven, then slice it into wedges and serve. It’s the kind of mind blowingly simple food preparation which I utterly adore and seek to involve in my day to day life more often. It also served as the inspiration for my fledgling series of videos ‘Will It Roast’, whereby I take large, whole vegetables and…

Beetroot, apple and horseradish soup

Gavin WrenRecipes, Soup, Vegetarian

A mountain of cooked beetroot
Bee’roo.
Bee’root.
B’root.
Beet.
Root.
I just can’t seem to say it right. The first person to point this out was my girlfriend, who regularly sends up my pronounciation of the word beetroot. A typical* conversation at home might go like this: Me: “Do you fancy some bee’roo soup for lunch”
Gf: “B’ROO?”
Me: “OK, let’s try again. Would you like a bowl of homemade beeTrooT soup?”
Gf: “B’ROO?”
Me: “I’ll take that as yes.”
(* Grossly exaggerated) This linguistic laziness seems to be quite a common English tradition where people regularly drop letters from words. All over the country, people drop their h’s and t’s when they pronounce words to either sound cool, be cockney, lazy, or just because they do. Even my hairdresser’s name is an example of it, being called ‘Enry ‘Iggins, presumably in reference to the musical My Fair Lady. Anyway, pronounciation peculiarities aside, last…