Spelt recipe

Spelt is an ancient type of wheat that’s native to southern Europe, where it’s been used for thousands of years. It has a mellow nutty flavour and is easily digestible. Spelt has a slightly higher protein content than ordinary wheat and can be tolerated by many people with wheat intolerances. It can be substituted for ordinary wheat flour in baked goods.

Jasmine tea-smoked trout with spelt salad and wasabi dressing


A spot of quick home-smoking gives delicate tea flavour to the fish, served with raw peas, edamame beans and little wasabi heat.


For the spelt

  • 100g/3½oz raw spelt
  • 300ml/10fl oz chicken stock

For the smoked trout

  • 2 x 150-200g/5½-7oz trout fillets, skin on pin-boned
  • 200g/7oz jasmine tea
  • 1 fillet smoked eel, cut into very thin strips

For the salad

  • 150g/5½oz edamame beans, beans removed from their pods
  • 150g/5½oz fresh peas, removed from their pods
  • 1 punnet pea shoots, stalks removed
  • 2 tbsp chopped fresh coriander

For the dressing

  • 100ml/3½fl oz sour cream
  • ¼ tsp wasabi

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