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FAB Flour, City of Westminster (2026)

09/06/2026

Did you know that 96% of UK adults fall short of their daily fibre intake? According to our latest survey, the gap is bigger than most people realise, but it's easier to close than you'd think.

High-fibre baking is a simple and delicious way to boost your intake without changing your whole diet. Think wholemeal flour in your favourite loaf, oats stirred through a crumble topping or flaxseed folded into a batch of muffins. Small swaps, big difference 🌾

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

06/06/2026

This eton mess cake is the perfect spring hosting centrepiece 🍓☀️ Matthews Cotswold Flour

A light vanilla sponge layered with whipped cream, seasonal strawberries, raspberries, and crunchy meringue. It's fresh, delicious, and ready in just an hour.

Full recipe below 👇

Ingredients:
- 225g softened butter
- 225g golden caster sugar
- 225g self-raising flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 4 eggs
- 300ml double cream
- 4 tbsp icing sugar
- 3 meringue nests
- 300g strawberries
- 100g raspberries
- Juice of 1 lime

Method:
1. Preheat oven to 160ºC fan and line two 8” cake tins.
2. Beat butter and sugar together for 8–10 minutes until pale and fluffy.
3. Add eggs one at a time with a spoonful of flour, mixing slowly. Fold in remaining flour, baking powder, and vanilla.
4. Divide mixture between tins and bake for 25–30 minutes until golden. Cool completely.
5. Quarter strawberries, mix with 2 tbsp icing sugar, and lime juice. Leave to macerate.
6. Whip cream with remaining icing sugar to soft peaks. Fold in most of the strawberries, raspberries, and crumbled meringue.
7. Layer the cakes with the cream mixture, then top with remaining strawberries, and juices.

04/06/2026

Homemade tarts to make the most of asparagus season 🍃

Simple, fresh, and perfect for summer hosting! Enjoy a slice while spending quality time with friends and family in the afternoon sun ☀️

Full recipe below 👇

Ingredients:
- 400g plain flour
- 200g salted butter
- 30g salted butter
- 500g leeks (finely shredded)
- 350g full fat cream cheese
- 3 eggs (plus one for washing)
- 200g fine asparagus

Method:
1. Preheat the oven to 180°c.
2. In the large mixing bowl, combine the flour and butter with your fingers until a crumb consistency is achieved. Add 4tbsp of cold water and bring together to form a pastry dough.
3. Tip the dough out onto a lightly floured surface and roll into a rectangle large enough to line the baking tin.
4. Roll the pastry back onto the rolling pin, drape over the tin, then lift and tuck into the corners and up the sides. Trim any excess and place in the freezer.
5. Finely chop the leeks and soften in butter in the frying pan over a medium heat until slightly translucent. This should take 3-4 mins. Set to one side.
6. Wipe out the large mixing bowl and pour in the double cream, eggs, and cream cheese and mix together until smooth.
7. Add the leeks into the mixture, season to taste, and then pour into the chilled pastry case.
8. Arrange the asparagus spears on top, and lightly fold in the pastry around the edge. Beat the remaining egg, and brush the pastry edges.
9. Bake for 30-35 minutes until the filling has set and the pastry is golden.
10. Allow to cool slightly or completely before slicing and serving.

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

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? 🙌

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.

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.

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*

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.

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!

FAB Flour

09/06/2026

06/06/2026

04/06/2026

01/06/2026

29/05/2026

26/05/2026

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21/05/2026

18/05/2026

15/05/2026

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Monday	9am - 5am
Tuesday	9am - 5am
Wednesday	9am - 5am
Thursday	9am - 5am
Friday	9am - 5am