Spelt is classified as an 'ancient grain', and with good reason – it's a type of wheat that has remained unchanged for thousands of years. Regular wheat has been crossbred and domesticated over the centuries to become something different, but spelt tastes the same as it did when our ancestors were growing it.

It's prized for its nutty, earthy maltiness, whether it's kept as a whole grain or milled into flour. High in fibre and with a far deeper, more complex flavour profile than regular wheat, it's enjoying a real resurgence in popularity at the moment, especially amongst bakers.

If you're new to the virtues of this ancient grain, give these Spelt and brown butter blondies a go – the nuttiness of the flour tempers all the sweetness for a dangerously moreish treat. After something savoury? These Spelt and pesto scones are the perfect vehicle for a thick slab of cheddar. And for a speedy brunch that knocks any other pancake you've had out of the park, try our Spelt and sweetcorn pancakes with avocado and salsa.