As cooks and bakers, we have a role to play in sharing our knowledge and inspiring people to cook and bake healthily, diversely and happily and source ingredients sustainably and equitably. We share a lot of the ways and methods in which we cook on our social media so do follow us there for some other ideas too.

When I first started our website in January 2021 before the bakery opened in April 2021, I hoped to update this page with recipes as often as I could. With the bakery opening, life inevitably got a lot busier and other work has taken priority. Maisie and I have also realised that the more we cook with what is around us, the less we use recipes. We are being taken along on an abundant and flavourful voyage of the seasons, the trees at Wakelyns, the hedgerows, the meadows and local farmers’ produce. The food that we have to hand, that we can see, smell, feel and touch dictates what we decide to cook. We are sensitive to our surroundings and we want to honour the produce that the Earth gives us right here. We feel that this way to cook goes hand-in-hand with rediscovering our food culture and history, regional food and diverse food from one village to the next. Today, our diets, like the fields around us, have become monoculture and our health is paying the consequences. Diverse food brings health and wellbeing to us and our Earth.

Almost four months on from writing our first recipe, I’ll add another one today, Thursday 17th June 2021. But I urge you to get creative with the food you have around you. It tastes better than food that has flown halfway around the world and it will do you better.

In the bakery we have our base recipes for our bread dough, our pastry, some cakes, and then throughout the year we adapt them with what is in season. In January we’ll fill a quiche shell with the squash from October, in June it will be full of the first broad beans, and so on. If you want to learn more about how we adapt our recipes throughout the seasons, please do come to one of our courses at the bakery, we’d love to see you!

‘Musicians and cooks are responsible for the most pleasure in human life,’ Fran Lebovitz.

Once we have wonderful real food, we need to know how to cook it. Once we have knowledge, what else is there to do with it but share it! Here we share the recipes we use in the Wakelyns Bakery.

Thursday 17th June 2021 – Buckwheat and cobnut biscuits made with George’s wholegrain buckwheat flour grown at Fobbing Farm in Essex, and Alexander’s Kentish cobnuts

This photo shows the biscuit dough being made into a tart shell filled with summer vegetables and local cheese. Try it!

270g toasted cobnuts

475g George’s buckwheat flour 

2 tsp sea salt – 3 tsp if using unsalted butter

200g salted butter

12 tbsp water to bind

Chop or magimix the cobnuts but leave with some texture/ larger pieces. Add flour, butter, salt and water and combine. Roll to half cm thick-ish, cut into small biscuits and bake at 180oC for 10-15 minutes or until golden brown.

These are so delicious by themselves or with cheese. We love them with our Wakelyns cherry jam and St Jude curd cheese.

Wednesday 24th February 2021 – Squash, YQ and Hodmedod’s mix #1 BROTH seeded sourdough scones with camelina, hemp and flax

There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them. Using a sourdough starter instead of bicarbonate of soda might sound like a faff but it really isn’t. The small extra effort and time is worth it, and it’s important to make this time to cook for ourselves. It oomphs up all the flavours, makes all the goodness of the grains and pulses more bioavailable and the scones more easily digestible, as opposed to the fast-reacting soda, so you could probably eat an extra one and still feel very happy! And who knows what’s in the weird white powder eh! Try adding a good cheddar or other strong-flavoured cheese for cheese scones. Thank you beautiful Kim at Small Food Bakery for your help with the recipe.

Sweet sourdough starter

100g wholegrain YQ flour, 100g water, warmish, 100g starter, a good active one fed at regular intervals and preferably the night before, 15g unrefined golden sugar

Squash scones

200g mix #1 BROTH, 200g wholegrain YQ flour, 4g sea salt, 200g unsalted butter, we like Fen Farm, cold and cubed, 50g local honey, 90g seeds, a mixture of Hodmedod’s flax, camelina and unhulled hemp is great, 200g cooked squash, mashed with a fork, 145g starter from above

To bake the scones in the afternoon ready for tea or a light supper with cheese, apples, chutney and a salad, make the starter between 7 – 8am that day.

For the starter, mix all of the ingredients and set aside in a warm place for 3.5 hours.

Mill the broth mix. Mix the broth and YQ flour with the salt. Add the butter and rub into the flour with your fingertips until it resembles breadcrumbs. You can do this in a mixer fitted with a paddle too. Add the honey, seeds, squash and starter and mix well to form a dough.

Line a large baking tray with parchment paper. On a floured surface, roll out the dough until about 2 – 2.5cm depth. Cut into rounds or triangles, you want to get about 14. Place onto your prepared tray and let them rise in a warm place for 4-5 hours, until looking plump and risen by about half of original size.

Preheat the oven to 200oC. Glaze with egg wash and bake for 12-15 minutes until golden brown on the top and bottom.

Eat with butter, cheese and chutney.

More recipes coming soon. Yum yum!