Making shortbread is a great way to start understanding the flavours of new and exciting grains. As with all aspects of life, diversity is key. It breaks up the monotonous humdrum and fosters connection, creativity, learning, and innovation. 

Diversifying plant varieties is integral to building a biodiverse, climate resistant and healthy food system. Nourishing both the land it is being grown in and the animals consuming it. 

Plant diversity can feature on your menu across its entirety, it doesn’t stop at heirloom vegetables or rare breed animals. Wheat is one of the most consumed crops in the world, we should be considering our relationship with it and how we break away from the destructive cycle of mass production. 

As with all plant varieties, grains have their own flavour profile and properties. As a chef, diversifying them gives such exciting scope for learning, exploration and development. 

When trying a new flour out for the first time, I like to bake it into a simple 1:2:3 shortbread to explore the hidden notes. With a simple recipe like shortbread, there is nowhere to hide and any prominent flavours will shine through, allowing you to ask what you might pair it with in the future.