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A wholesome approach to baking

The tactile pleasure of baking and the simple goodness that goes into it are immeasurably satisfying. These recipes use natural ingredients that have had as little interference as possible, with no additives or preservatives, and I’ve included dairy-free alternatives, too. There are many ways to make baking that little bit more wholesome – with interesting flours, spices, nuts and fruit. I avoid using white cane sugar, opting for coconut palm sugar instead, as I prefer its flavour. Everything in moderation is my motto. JORDAN BOURKE

Parsnip cake

book of the month.

Super-fast, no-knead spelt and rye loaf


A chef and author, Jordan trained at the Ballymaloe Cookery School in his native Ireland, then went on to work at the Michelin-starred Petersham Nurseries Café in London. His previous cookbook, Our Korean Kitchen (co-authored with his wife Rejina Pyo) was named cookery book of the year at the Fortnum & Mason Food and Drink Awards 2016. Jordan also works as a private chef and as a food stylist and consultant. Healthy Baking, from which these recipes have been adapted, is his third book.

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Find the complete article and many more in this issue of delicious. Magazine - Feb-17
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About delicious. Magazine

February’s chill needs warming delicious. cheer: you'll find it in month’s feature-packed issue: American pancakes 3-ways; definitive Sunday roasts (lamb & chicken); cooking with clams; recipes with citrus zing; the best TV chill-out snacks; 3-in-1 beef stew; wholesome baking with Jordan Bourke; Chetna Makan’s feelgood brunch; the power of pulses; lighter comfort food; queen of puddings; DIY English muffins; Som Saa's Thai curry and much, much more… What are you waiting for?