by Polly Robinson January 15, 2016
Feasting on pulses is something the Hodmedod team are happy to do any day of the week but on January 6th we had two extra reasons to celebrate. As well as squeezing in our Christmas lunch on the Twelfth Night, January 6th marked the launch of the UN’s International Year of Pulses with hundreds of people across the world celebrating with a pulse feast. |
For our own pulse feast we asked everyone in our small team to bring in a dish or two, cleared out a space in the Bean Store, rustled up a trestle table and a random assortment of plates and cutlery.
For any sceptics out there who think there are only a handful of things you can do with a bean or a pea this lunch was testimony to their versatility. We’d not planned who would bring what and yet we created a table laden with a dozen very different dishes.
We're pleased to share some of the recipes with you on our recipe pages.
We had delicious patties made with carlin peas, aubergine and our British quinoa; we enoyed a braised fennel and whole fava beans, dish; and there were two very different types of dhal. Both the dhal dishes were made with yellow split peas, one to a traditional Madhdur Jaffrey Indian recipe with lots of turmeric, cumin and mustard seeds, the other an Ethiopian recipe where the bright yellow peas contrasted with dark green spinach and zingy cardamon.
William’s wife, Sue Hudson, runs Bread Workshops, teaching the craft of bread making, and brought along some delicious bread; a traditional focaccia and a loaf made with mix of wheat flour and naked barley flour.
Our illustrator, Carol Kearns, creator of all the wonderful pictures and lettering on our packaging, brought a gluten-free lemon and ginger cake made with our fava bean flour, which we savoured over coffee before getting back to work for the afternoon!
The pulse feast was a great opportunity to bring the whole team together and dine on our favourite peas and beans. We’re planning more pulse feasts throughout 2016 for others to join, so do keep your eyes peeled.
You can find recipes for these dishes on our recipe pages:
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by Amy Oboussier February 02, 2024
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.
by Amy Oboussier October 24, 2023
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
by Nick Saltmarsh September 19, 2023
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.
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Polly Robinson
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