At Lurgashall W atermill at Weald and Downland Museum in Singleton, West Sussex flour is still made using traditional methods. It supplies to small bakers and farm shops around the Singleton village.

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.

Corn takes on myriad configurations, from the classic corn on the cob to popcorn to more processed options including corn flour and corn syrup. How, then, do you classify such a versatile food?

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.