Inspired by traditional Peruvian quinoa soups, this soup uses a version of Aji Amarillo paste made using ingredients easily found in the UK rather than the traditional yellow Amarillo chillies. The flavour of this soup is distinctively fruity, savoury and a little spicy.

Amy Oboussier uses several of our ingredients to give this much loved dish a Hodmedod twist. Creamy nutty carlin peas are an excellent British-grown substitute for the usual black or pinto beans in refried beans.

These noodles are based off the toasted rye noodles from Ivan Ramen, Ivan Orkin’s infamous ramen restaurant in NYC. Recreated by Eden Owen-Jones using our spelt flour to create toasty, chewy and delicious noodles without the trip to NYC.

Tereze Pospíšilová uses a blend of pulse and seed flours to make these gluten-free waffles, sweetened with banana rather than refined sugar and with a colourful seasonal rhubarb topping. The fava bean, chickpea and hemp flours contribute complex flavours, with the added benefit of high protein and fibre to keep you fuller for longer.

Chef James Taylor has been working since mid 2023 to transform school meals  initiatives at two London primary schools - Sir Thomas Abney School in Stoke Newington and Harrington Hill Primary School in Clapton. The London Mayor's initiative to provide universal free school meals in primary schools from September 2023 is both a crucial lifeline for families nit by the cost-of-living crisis and an inspiration for change. James and the school have used this opportunity to provide meals that champion more nutritious, planet-friendly food.

A few years ago we were looking for a sweetner for some granola recipes, something UK produced and minimally processed. When our apple syrup order from Liberty Fields arrived we knew we were onto something special - we quickly added them to our short list of brilliant Guest Producers

We've launched ten pulses and grains from British farms as part of Holland & Barrett's transformation of their food range, available in their stores across the UK. It's a fantastic opportunity to make British-grown fava beans, carlin peas and quinoa, along with other pulses and cereals, available more widely and to support more diverse farming.

Down a warren of country lanes, not far from the Tamar Valley in Cornwall, is Julie Bailey's orchard Lower Trelabe, where she grows historic local varieties of apple and makes her delicious Apple Natural apple shreds, traditional fruit leathers that contain only the natural plant sugars.