FAB Flour

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Cheese & bacon breakfast muffins 🧀🥓 The perfect make-ahead breakfast for busy families ✨ Made with simple ingredients yo...
01/06/2026

Cheese & bacon breakfast muffins 🧀🥓

The perfect make-ahead breakfast for busy families ✨ Made with simple ingredients you likely already have at home, these tasty, savoury muffins are ready in just 40 minutes and ideal for fuelling the family all week long 💪 Homepride Baking

Ingredients:
- 300g flour
- 100g cheese
- 4 slices grilled smoked bacon, finely chopped
- 2 eggs
- 200ml milk
- 1 tsp baking powder
- 3 tbsp vegetable oil

Method:
1. Preheat oven to 200°C.
2. Sieve flour and baking powder into a large bowl. Fold in the cheese and bacon.
3. In a separate bowl, whisk together the eggs, milk and vegetable oil.
4. Combine wet and dry ingredients and mix thoroughly.
5. Divide mixture between 12 muffin cases.
6. Bake for 12–20 minutes until golden and cooked through.



https://homepridebaking.co.uk/blogs/recipes/cheese-bacon-breakfast-muffins

It’s hard to beat a good sandwich for lunch 🥪✨Quick to make, easy to take with you and packed with goodness - it's no su...
29/05/2026

It’s hard to beat a good sandwich for lunch 🥪✨

Quick to make, easy to take with you and packed with goodness - it's no surprise it’s a daily staple for so many 💪 In fact, Heinz found that 56% of people eat at least one sandwich every day 👀 (Heinz, 2017)

What’s your favourite filling? 🙌

Picnic focaccia 🧺🍞 Marriage's Flour Easy to make and guaranteed to impress everyone. Topped with soft new potatoes, arti...
26/05/2026

Picnic focaccia 🧺🍞 Marriage's Flour

Easy to make and guaranteed to impress everyone. Topped with soft new potatoes, artichokes, sun dried tomatoes, black olives, and a drizzle of pesto 🌿🍅🫒

Rustic, colourful and made for tearing apart outdoors with good company 💛

Full recipe below 👇

Ingredients:
- 500g very strong white bread flour (plus extra for dusting)
- 7g sachet fast action dried yeast
- 300ml warm water
- 4 tbsp extra virgin olive oil (plus extra for greasing and drizzling)
- 3 tsp sea salt flakes
- 4–6 small new potatoes (cooked)
- 4 artichokes in olive oil
- 4 sundried tomatoes
- 10 black pitted olives
- 4 tsp pesto

Method:
1. In a jug, mix 2 tsp of the sea salt, the olive oil and warm water until the salt dissolves.
2. Add the flour and yeast to a mixing bowl, then pour in the water mixture.
3. Knead in the bowl for a few minutes until it comes together, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with a dough hook for 4–6 minutes.
4. Place the dough in a clean oiled bowl, cover with a shower cap or tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
5. Oil a small roasting tin (about 20cm x 30cm). Tip in the dough and stretch it out to the corners. Cover and leave to rise again for 30 minutes.
6. Preheat the oven to 220°C.
7. Using oiled fingers, poke holes into the dough to create dimples and press it back into the corners of the tin.
8. Slice the potatoes, artichokes and sundried tomatoes thinly and tear the olives in half. Spoon over dollops of pesto and arrange the toppings over the dough.
9. Drizzle with a little more olive oil and sprinkle over the remaining sea salt.
10. Bake for 30–35 minutes until golden and the potatoes are lightly crisp.
11. Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
12. Wrap in foil and serve with extra olive oil and balsamic vinegar for dipping.

Looking for a new savoury brunch idea? 🌽🔥These charred corn and chilli pancakes are crispy on the edges but soft and flu...
22/05/2026

Looking for a new savoury brunch idea? 🌽🔥

These charred corn and chilli pancakes are crispy on the edges but soft and fluffy in the middle. Made using simple store cupboard ingredients you likely already have at home, they come together in just 30 minutes. Perfect for a relaxed weekend breakfast 🥞

Full recipe below 👇

Ingredients:
- 2 whole sweetcorns
- 25g plain white flour
- 150g wholemeal flour
- 1 tsp baking powder
- Salt and pepper (to taste)
- 3 eggs
- 125ml milk
- 2 tbsp chopped coriander, plus extra for garnish
- 1 red chilli, deseeded and finely chopped
- 2 tbsp oil for frying
- 4 tbsp sweet chilli dipping sauce
- Handful of salad leaves and prawns (to serve)

Method:
1. Rub the sweetcorn with a little oil, then griddle or grill for 8–10 minutes until slightly charred. Cut the kernels off the cobs with a sharp knife. Reserve half and place the other half into a food processor and blitz until smooth.
2. In a large bowl, mix together the plain flour, wholemeal flour, baking powder and a pinch of salt and pepper. Make a well in the centre.
3. Add the eggs and begin whisking with a balloon whisk, gradually pouring in the milk to form a smooth batter.
4. Stir in the sweetcorn purée, reserved sweetcorn kernels, coriander and chopped chilli.
5. Heat a little oil in a frying pan. Drop in four large tablespoons of batter and cook for about 2 minutes each side until golden and cooked through. Repeat until you have 12 pancakes.
6. Stack three pancakes on each plate, drizzle with sweet chilli sauce and serve with salad leaves and extra coriander.

It’s giveaway time! ✨We're giving one lucky winner the chance to win this flour bundle👩🏻‍🍳 To enter, simply like this po...
21/05/2026

It’s giveaway time! ✨

We're giving one lucky winner the chance to win this flour bundle👩🏻‍🍳

To enter, simply like this post, follow Doves Farm and FAB Flour and tag a friend! PLUS, for an extra entry, share this to your story and tag us 🥰



*giveaway closes 28.05.26, UK only*

Garden parties aren’t complete without these raspberry & white chocolate scones 🍓✨ Carr's Flour Soft, buttery and perfec...
18/05/2026

Garden parties aren’t complete without these raspberry & white chocolate scones 🍓✨ Carr's Flour

Soft, buttery and perfectly balanced with juicy raspberries and sweet white chocolate chunks . Best served warm with a generous dollop of clotted cream. They're guaranteed to disappear fast at any gathering 😋✨

Full recipe below 👇

Ingredients:
- 250g self raising flour
- 45g caster sugar
- 40g unsalted butter (softened)
- 50g raspberries (fresh or frozen)
- 100g white chocolate (chopped into small pieces)
- 1 medium egg
- 2 tsp vanilla extract
- 75ml whole milk (plus a little extra if needed)

Method:
1. Preheat the oven to 220°C and line a baking tray with baking parchment.
2. Sieve the flour into a large bowl, then add the sugar, butter and vanilla extract. Rub together until the mixture resembles breadcrumbs.
3. Add the raspberries and white chocolate pieces and gently mix through.
4. In a jug, beat together the egg and milk, then pour into the bowl. Mix with a round bladed knife until a dough forms.
5. Bring the dough together with lightly floured hands and knead gently until smooth. Add a little more milk if the dough feels too dry.
6. Press or roll the dough out on a lightly floured surface to about 3–4cm thick.
7. Cut out 8 scones using a 5cm round cutter and place on the baking tray, leaving space between each one.
8. Brush the tops lightly with milk.
9. Bake for 15–20 minutes until golden brown and risen.
10. Cool on a wire rack, then split and serve with jam and cream.

Did you know you can make pasta with just two ingredients? 🍝 Matthews Cotswold Flour Turn your kitchen into an Italian ...
15/05/2026

Did you know you can make pasta with just two ingredients? 🍝 Matthews Cotswold Flour

Turn your kitchen into an Italian escape and make your pasta from scratch! Fresh, chewy Cavatelli paired with fragrant pesto or a rich tomato sauce. Finish with plenty of cheese!🧀

Full recipe below 👇

Ingredients:
- 110g 00 four
- 55ml water (see the method for advice)

Method:
1. Measure out your flour by adding 1 handful for each adult you intend to feed to a bowl, then start adding water a little at a time - the general rule is that you need about half as much water as you have flour
2. Mix until you have a dough which isn't sticky but also isn't crumbly - if it is sticky, you can just add a little more flour and knead it in, if it’s crumbly, just add a teaspoon of water until it isn’t!
3. Once you have a dough that is the right texture, tip it onto a clean counter and start kneading. You should knead the pasta dough until it is smooth and supple - this typically takes about 10 minutes.
4. Wrap the dough up or leave it under an upside-down bowl for 15 minutes to rest so the gluten relaxes
5. You can now shape this into any pasta shape you like - there are lots of things lying around the average house that can be used to help shape pasta (e.g cheese grater). Pinch off a piece of dough about the size of a marble, then lightly flour it by dipping it into a little pot of flour. Use your thumb to press the ball of dough into the small grate side of your cheese grater and then roll the ball down, keeping pressure. This will flatten the ball and create little spikes in one side, which help to catch the sauce.
6. Leave the pasta on a floured tray for 20 minutes to dry out a little before cooking in salted water for 2 minutes, then toss in your favourite sauce!

3 fibre-packed sandwich fillings you'll actually want to eat 🥪✨Try layering:🌱 Hummus + grated carrot + spinach🫘 Chickpea...
13/05/2026

3 fibre-packed sandwich fillings you'll actually want to eat 🥪✨

Try layering:
🌱 Hummus + grated carrot + spinach
🫘 Chickpea smash with lemon & herbs
🌶️ Roasted peppers + rocket + feta

Simple, satisfying and packed with fibre to keep you going for longer 😋

Which one are you trying first?

Mini lemon cakes 🍋✨Light, fluffy sponge layered with lemon curd and buttercream, these little cakes are bursting with fr...
11/05/2026

Mini lemon cakes 🍋✨

Light, fluffy sponge layered with lemon curd and buttercream, these little cakes are bursting with fresh, zesty flavour in every bite 💛

Easy to make, and ready in 40 minutes, they're the perfect afternoon sweet treat to enjoy with a cup of tea ☕️ Silver Spoon

Full recipe below 👇

Ingredients:
- 200g unsalted butter, softened (plus extra for greasing)
- 200g caster sugar
- 4 medium eggs
- Zest of 1 lemon
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp whole milk

For the filling:
- 100g unsalted butter, softened
- 150g icing sugar
- 4 tbsp lemon curd
- 6 tbsp icing sugar

Method:
1. Preheat the oven to 180°C and grease a mini cake or muffin tin with butter.
2. In a large bowl, cream together the butter and caster sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest.
4. Fold in the self-raising flour and baking powder, then add the milk and mix until smooth.
5. Divide the mixture evenly between the tins and bake for around 20 minutes until golden and springy to the touch. Leave to cool completely.
6. For the filling, beat the butter until soft, then gradually mix in the icing sugar to form a smooth buttercream.
7. Slice each cake in half, spread with lemon curd and buttercream, then sandwich together. Dust the tops with the remaining icing sugar before serving.

Our survey found that 27% of people are increasing their fibre intake to help reduce the risk of illness 🥗A high-fibre d...
09/05/2026

Our survey found that 27% of people are increasing their fibre intake to help reduce the risk of illness 🥗

A high-fibre diet can support heart health, lower the risk of stroke and type 2 diabetes, and help prevent bowel cancer (NHS England).

Small changes can make a big difference. Are you getting enough fibre in your diet?

https://fabflour.co.uk/fab-health-nutrition/nutritional-information/fibre-february

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