Recipe

This tasty leek and pancetta quiche recipe using Brixton Windmill flour comes from Cecile Boissonneau - bon appetit!
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Our rhubarb cake made with locally grown rhubarb and Brixton Windmill wholemeal flour is a firm favourite with our visitors  and volunteer guides on open days.
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Many thanks to Nicola, an FoWG supporter, for sharing her recipe for Irish soda bread made with Brixton Windmill flour.
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We hope you enjoy making these delicious hot cross buns with Brixton Flour, and wish you a safe and happy Easter!
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