Spelt and brown butter combine their nutty characters perfectly in these delicious blondies. Browning the butter caramelises the milk solids, giving you a great foundation to work on, before you add white chocolate, spelt flour, eggs and sugar. Stir through white and dark chocolate chips just before baking and they’ll soften up by the time the blondie comes out of the oven, crisp on the top and gooey in the middle.

Quiche has a reputation for being a bit boring and vanilla, but this salmon and dill quiche bucks the trend, with bags of flavour. The rye crust adds to the Nordic vibes, providing a lovely base for the baked salmon, lemon, dill and sour cream. Remember to rest your rye pastry to relax the gluten a little, but other than that its fairly easy to work with. This is perfect as part of a lunch spread, and should keep for a few days in the fridge.

Is there a more comforting, nostalgic British dessert than a golden syrup pudding? These oven-baked versions are much easier than the traditional steamed version – just twenty-five minutes in the oven and they're done – and making them with Khorasan adds a delicious nutty flavour to go with the sweet golden syrup.

These easy peasy spelt and pesto scones can be turned out in about thirty-five minutes, making them a great option if you need to feed people in a short amount of time. The method is very straight-forward – start by mixing your dry ingredients and fats until you have a coarse rubble, then mix in your milk, roll the dough out on a floured surface and cut out your scones. Simple!