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Pease pudding hot, pease pudding cold... Still much loved and eaten in the North East pease pudding is sadly overlooked elsewhere but is an easy and satisfying dish to make with Split Yellow Peas.

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We were delighted when Patrick Campbell of pop-up restaurant The Dressing Room asked if they could use our British-grown pulses and quinoa. This is the amazing salad they created with our British Quinoa.

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A quick and delicious lunchtime soup, pairing the sweetness of parsnips with earthy Split Fava Beans.

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Lizzy Hughes of the Our Lizzy vegetarian cookery school in Malvern, Worcestershire sent us this mouth-watering recipe for a spicy and colourful summer salad of our "Black Badger" Carlin Peas.

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Spiced pottage of Whole Fava Beans, a luxurious take on a medieval staple food.

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Surprisingly easy to cook from scratch, this traditional Egyptian dish, made with Split Fava Beans, is delicious as a snack or meze.

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Hodmedod's version of the classic Egyptian ful medames, which went down very well at the Aldeburgh Food Festival in 2012 when we offered samples to show off the potential of British-grown Whole Fava Beans.

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 A quick, easy and delicious hummus made with Split Fava Beans with no need to soak. Cook from scratch in 30 minutes and serve warm!

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Lindsey Dickson's recipe for savoury Quinoa pancakes with a sweet edge, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!

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Lindsey Dickson shares a recipe for left-over cooked Quinoa, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!

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