News & insights / Stories / 19.11.24

Calling all chefs to join the #SwitchToWholeGrains challenge!

Switching to whole grains benefits both your health and the planet. They require less processing than refined grains, retaining more nutrients and using less energy. Choosing locally sourced or sustainably farmed grains can further reduce your environmental impact while supporting a resilient food system. Currently, 60% of the world’s calories come from just four grains: wheat, rice, corn and soy. This over-reliance limits agricultural biodiversity, weakens ecosystems and increases vulnerability to climate change and disease. Incorporating less common whole grains — such as emmer, spelt or millet — into your dishes supports biodiversity and helps protect the planet’s natural balance.

To support the campaign, we’ve invited two talented chefs from our network to share their favourite whole grain recipes. These recipes are designed to inspire creativity in the kitchen while showcasing how versatile and satisfying whole grains can be.

Join the challenge anytime by signing up here!

Neil Campbell, Executive Chef for Restaurants at the Ottolenghi Group (London, UK)

Freekeh’s unique flavour comes from its ancient harvesting process. This whole grain wheat is picked while still green and soft, then sun-dried and lightly burned, giving it a smoky, deep taste. Its strong flavour pairs beautifully with the sweetness of caramelised onions and warm spices in this recipe. On its own, freekeh has a bold, earthy profile, but slow cooking with spices transforms it into a rich, versatile dish. Serve with fresh herbs and a dollop of yoghurt, or try using it as a filling for a tahini-crusted pie.

Neil is a champion of sustainable cooking and the farm-to-fork philosophy. As Executive Chef for Restaurants at the Ottolenghi Group, he regularly visits farms and suppliers to deepen his understanding of ingredient origins. Neil even tends his own kitchen garden, advocating for the importance of soil health. With over 15 years of experience in commercial kitchens, Neil has worked alongside culinary greats like Roy Brett, Raymond Blanc and Yotam Ottolenghi. Growing up on the Isle of Skye, his rural Scottish upbringing — fishing with his grandfather and hunting with his father — instilled a deep connection to food and its origins.

SWEET SPICED FREEKEH PILAU

Time: 1 hour 40 minutes

Serves 4

Ingredients:

160g freekeh
6 garlic cloves, sliced
240g shallots, sliced
100g chestnut mushrooms
1 tsp cumin seeds
1 tsp coriander seeds
¼ tsp allspice
¼ tsp cinnamon powder
4 grinds black pepper
¼ tsp Aleppo chilli
2 sprigs fresh thyme
2 bay leaves, torn
320ml hot water
2 tbsp vegetable oil
2 tbsp olive oil
½ tsp salt

Method:

Preheat your oven to 160°C.
Heat the vegetable oil in a pan and cook the shallots over medium heat until golden brown, stirring regularly. Add a splash of water if the pan becomes dry or begins to burn.
While the shallots are cooking, toast the cumin and coriander seeds in a dry pan. Once toasted, grind them into a fine powder.
To the caramelised shallots, add the garlic, thyme and chestnut mushrooms. Cook for another 5-10 minutes.
Add the ground cumin, coriander, allspice, cinnamon, black pepper and Aleppo chilli to the pan. Cook until the mixture is fragrant, then remove from the heat.
Add the freekeh, salt and hot water to the mixture, stirring to combine. Transfer everything into a high-sided ovenproof dish. Cover tightly with foil and bake for 40 minutes.
Remove from the oven and allow to rest, still covered with foil, for another 40 minutes. Once rested, fluff the pilau with a fork and serve.

Eve Seemann, Head Chef at Apricity (London, UK)

This recipe makes use of nutrient-packed emmer wheat flour, rich in fibre and protein, with a low glycaemic index to support a healthy diet. The blend of seeds provides essential healthy fats, protein and a range of vitamins and minerals, making these crackers both wholesome and delicious. Eve’s tip? Don’t let any dough go to waste! After cutting out the crackers, reroll any scraps and repeat the process. Experiment with different seeds or even chopped nuts to create your own unique flavours.

Eve Seemann is the Head Chef at Apricity in Mayfair, a restaurant awarded three stars by The Sustainable Restaurant Association’s Food Made Good Standard. Her cooking style reflects low-waste practices, sourcing seasonal ingredients from South-East England and working with small-scale regenerative suppliers.

EMMER WHEAT AND SEEDS CRACKERS

Time: 40 minutes

Makes approximately 45 crackers (depending on size)

Ingredients

90g emmer wholewheat flour
90g wholemeal flour
5g fine salt
40g sesame seeds
20g pumpkin seeds
20g linseeds
20g sunflower seeds
80g cold-pressed rapeseed oil
80g water
Sprinkle of Maldon salt

Method

Weigh all the seeds and toast them in a dry pan over low heat for 4-5 minutes, stirring regularly. Set aside to cool slightly.
Preheat the oven to 170°C (340°F).
In a large bowl, weigh out the flours and fine salt. Mix well.
Add the toasted seeds to the flour mixture and stir until evenly distributed.
Gradually stir in the cold-pressed rapeseed oil until the mixture becomes sticky and combined.
Slowly add water, little by little, mixing until the dough comes together.
Roll out the dough to about 5mm thickness on baking paper. Sprinkle Maldon salt on top, adjusting to taste.
Rest the rolled-out dough in the fridge for 15 minutes to firm up.
Cut the dough into your desired shapes, then bake for 10-15 minutes until golden and crisp.
Allow the crackers to cool completely before serving. Pair with cheese, jam or even chocolate – these crackers are versatile!

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