Spelt is a species of wheat that has been cultivated since the Bronze Age, and is a good source of protein, fibre, vitamins and minerals. Apparently, the Romans called it "marching grain" because it was such good fuel. The whole grains have a delicious nutty flavour and are a great alternative to rice or barley in risotto, soups and casseroles.
Ingredient: Spelt wheat grain.
Nick Saltmarsh, Josiah Meldrum and William Hudson founded Hodmedod in Norwich in 2012, following a research project called Great British Beans. They now supply beans, pulses and grains from farms in East Anglia and across the UK.