wholemeal & seed wedges`


 Wholemeal & Seed Wedges

150g/5oz Odlums Self Raising Flour

125g/4oz Odlums Coarse Wholemeal

1 level Teaspoon Baking Powder

50g/2oz Butter or Margarine

1 Tablespoon Poppy Seeds

1 Tablespoon Sesame Seeds

1 Tablespoon Rowse Honey

150ml/¼ pt Milk

Poppy Seeds for dusting (optional)


165g Tin Sweet Corn (drained)

185g Tin Picnic Salmon (drained)

2 Spring Onions/Scallions (finely chopped)

2 Tablespoons Light Mayo

1 Tablespoons Worcestershire Sauce (optional)

50g/2oz Shamrock Pine Nuts (optional)

Lettuce Leaves & Cherry Tomatoes


  1. Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tin/tray with flour.
  2. Put the flour, wholemeal and       baking powder into a mixing bowl. Mix well together.
  3. Add the butter or margarine and rub through with the tips of fingers lifting as much as possible to introduce ‘air’. Next add the milk and honey and stir to a soft dough.
  4. Put the tin /tray into the oven to heat. Turn dough onto a lightly floured board and gently knead, shape into a round. Place on preheated tin and cut into 8 wedges. If liked dust top with poppy seeds.
  5. Bake for about 15 minutes in an upper shelf position. Turn onto a wire tray to cool. Serve with a little butter or a sprinkling of olive oil with the salad.

Make salad by mixing together the sweet corn, salmon, onions, Mayo, Worcestershire sauce and pine nuts in a salad bowl. Put some lettuce on a ‘wedge’, then some of the salad and top with the tomatoes!