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Carlin Peas (or black badgers, brown badgers, grey peas, maple peas, black peas...) make a great substitute for Puy lentils or chickpeas in salads, stews, curries and dips, but traditionally they're eaten 'parched' - particularly in the north of England and especially on Bonfire Night.

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In Morocco they use split fava beans Split Dried Fava Beans to make bessara, a spiced dish that can be served as a dip much like houmous or as a soup

Bessara - or bisara - is a classic Moroccan dish which can be served as a dip or soup. Our recipe is based on one from Moroccan chef Alia (her website has an excellent video demonstration).

Serves: 8


  • 400g Hodmedod's Split Dried Fava Beans
  • 3 large garlic cloves
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tbsp olive oil
  • Juice of 2 lemons
  • To serve: Cumin, Paprika, Olive oil


  1. Place the fava beans and garlic in a large pan, and cover with 1.5 litres cold water. Cover the pan and cook on a medium high heat until they are soft enough to easily puree (about 40 minutes). Skim occasionally.
  2. Puree the beans and garlic, either by hand or in a food processor, according to your preferred texture. Stir in the olive oil, spices and lemon juice. The consistency can be adjusted: for a thinner soup, mix in more hot water; for a thicker dip, boil the beans with less water.
  3. Serve the bessara hot, drizzled with olive oil and seasoned with cumin and paprika.

Quinoa Power Bars

September 08, 2015


Baking   Quinoa  

Lindsey Dickson's (The Eating Tree) delicious Quinoa bars are packed full of protein and energy - a great sustaining treat or the perfect snack to take out cycling.

These delicious bars, packed full of energy, are great for me in the morning when I am running around doing umpteen things at once and a sit-down breakfast is just not going to happen. Unfortunately, as everyone knows, animals do not feed and water themselves, PE kits will not gather themselves together at the wave of a hand and cars will not magic the children to school without a driver. Mary Poppins I am not.

I keep these very easy to make bars in the fridge and grab one on the go. The combination of quinoa, oats, seeds and dried fruit keep me energised for a few hours until after the morning’s chores are out of the way.

Even though I do try to eat healthily, if I am eating a healthy treat I like it to taste good as well. If it tastes too ‘worthy’ I always think I might as well forego the calories and eat a stick of celery which is nice but not much of an indulgence. These are wonderfully buttery but not too sweet unlike a lot of commercially made granola bars.

Makes 12 Bars


  • 150g Unsalted Butter
  • 3 Tablespoon Golden Syrup
  • 200g Cooked Hodmedod’s Quinoa
  • 50g Mixed Seeds
  • 100g Porridge Oats
  • 100g Soft Dried Prunes, roughly chopped
  • 50g Soft Dried Apricots, roughly chopped
  • 50g Desiccated Coconut
  • 2 Tablespoons Flaked Almonds


  1. Preheat the Oven to 170c (fan) 325f
  2. In a large saucepan gently heat the butter and the syrup until melted.
  3. Add all the other ingredients except the almonds and mix together until thoroughly combined.
  4. Put the mixture into a square 8” x 8” shallow cake tin and press down with the back of a spoon.
  5. Sprinkle the top with the flaked almonds.
  6. Bake in the oven for 20-25 minutes until golden brown.
  7. Remove from the oven and leave to cool in the tin.
  8. Cut into 12 bars before removing.
For Lindsey Dickson of The Eating Tree our marrowfat peas evoke memories of her feisty Yorkshire Grandmother. Here Lindsey uses them to make tasty spinach and pea cakes - perfect for a light lunch.

I have called these ‘cakes’ rather than fritters or patties as they are bigger than the average fritter, one is just the right size for a light lunch, especially if served in my favourite way with a perfectly cooked poached egg, a few peppery salad leaves from the garden and a little garlic mayonnaise.

Marrowfat peas always remind me of my Grandmother, a feisty little white haired Yorkshire lady who brought up fourteen children in a tiny house with an outside loo, no bathroom and an old blackened range to cook on. My father still reminisces about her cooking, his tales of bread cakes cooling on the kitchen windowsill, kale soup, the best ever Yorkshire puddings and meat and potato pies have been passed down to me with fond affection. When we used to visit she always cooked a huge saucepan of marrowfat peas, perfectly soft and mushy, the typical Yorkshire ‘mushy pea’ we all know and love.

Back down South, my mother tried on many occasions to replicate the softness of these peas and although my father used to smile graciously, we all knew they were never quite the same as Grandma Lily’s. No matter how much Bicarbonate of Soda my mother added, that smooth mushy texture always eluded her and it was not until just a few years ago that I was able to tell her it was nothing to do with her cooking but something as simple as she used the wrong water.

I still live in a hard water area today in East Anglia so I use filtered water to cook dried peas. In this particular recipe I boil them for 10 minutes then simmer for about 75 mins although this will probably vary slightly from kitchen to kitchen.

Makes 5 Cakes
Great served with an egg (as shown in the picture)!


  • 250g Hodmedod's Dried Marrowfat Peas, cooked according to instructions
  • 1 Small Shallot, roughly chopped
  • 30g Butter
  • 2 Teaspoons Lemon Juice
  • 50g Fresh Spinach (uncooked)
  • Leaves from 2-3 Springs of Fresh Thyme
  • 30g Parmesan Cheese Grated
  • 1 Egg plus 1 Egg for coating
  • Sea Salt and Black Pepper
  • Approx. 120g Quick Cook Polenta
  • Sunflower Oil for Frying


  1. Put the peas, shallot, butter, lemon juice, spinach, thyme, parmesan and one egg into a food processor.
  2. Season with salt and liberally with black pepper.
  3. Process until combined, but not totally smooth, there should still be some peas visible.
  4. Using your hands, shape the mixture into cakes, about 2cm thick and 8cm in diameter (think of a good sized fish cake.)
  5. Leave to rest for an hour. Don’t be tempted to skip this step otherwise the cake may fall apart when cooking.
  6. Beat the other egg in a flattish bowl, big enough to accommodate the cakes.
  7. Sprinkle the polenta onto a separate plate.
  8. Coat each cake with egg then polenta.
  9. Put enough sunflower oil into a large heavy based frying pan so that it comes about 1cm up the sides.
  10. Heat the oil until a little piece of eggy polenta dropped in sizzles immediately. Do not have the heat too high as the polenta will burn before the cake is cooked through.
  11. Fry the cakes for about 8 mins, turning every 2-3 minutes. They are very well behaved and should turn over easily using a wide spatula or fish slice.
  12. Carefully lift out onto a sheet of kitchen paper. Serve warm.
Our big white Gogmagog beans are creamy tasting and look amazing, here Lindsey Dickson of The Eating Tree uses them to make a beautiful tuna salad.

Salads are on the menu in my house most days in the summer, and I am constantly trying to think of new ways to use up the vegetables growing in my vegetable patch. A dissenting cry of “Not salad again!” would soon be heard if I served up the same flavours day after day.

This lovely fresh tasting combination using white Gogmagog beans and summer vegetables is very light but satisfying, perfect for an informal lunch in the garden.

Albacore tuna is a sustainable tuna fish caught in the Pacific Ocean. I personally buy Waitrose's own brand as it carries the MSC (Marine Stewardship Council) ecolabel, meaning the fish has come from a certified sustainable fishery. The MSC certification is often viewed with some scepticism by conservation bodies, but in the case of North Pacific Albacore there is agreement that pole and line fisheries are more sustainable than Southern Pacific Albacore or alternative tuna species. If you’d rather not use tuna at all you could substitute it for another oily fish – mackerel caught in line with Marine Conservation Society guidance for example. The salad is lovely served slightly warm so if possible cook the beans just before you want to use them. If fresh peas are unavailable, use cooked frozen peas.

Preparation time: X mins | Cooking time: X mins | Total time: X mins

Serves: 2


  • 175g Hodmedod’s Gogmagog Dried White Beans
  • 1 Fennel Bulb
  • 1 Large or 2 Small Courgettes, sliced
  • 100g Fresh Peas (after podding)
  • 1/4 Teaspoon Dried Fennel Seeds
  • Juice of One Lemon
  • Olive Oil
  • Sea Salt and Black Pepper
  • 1 Jar of Albacore Tuna, drained


  1. Cook the beans according to the instructions.
  2. Cut the fennel in half lengthways, remove the hard stalk then slice thinly.
  3. Heat 2 tablespoons of olive oil in a large frying pan and add the sliced fennel, cook for a minute and then add then courgettes, peas and fennel seeds.
  4. Fry on a medium heat for about 5 minutes, stirring regularly until the courgettes are cooked but not taking on any colour.
  5. In a small lidded jar, mix the lemon juice with 3 tablespoons of olive oil, 1/4 teaspoon salt and a few turns of the pepper grinder.
  6. While the vegetables are still warm, tip in the cooked beans and stir to combine.
  7. Add the dressing and stir lightly.
  8. Arrange on a serving plate and distribute the tuna over the top.
  9. Drizzle over a little more olive oil if desired.
With a nod to the famous Ärtsoppa, traditionally served in Swedish homes on a Thursday evening, Lindsey Dickson of The Eating Tree has come up with a warming whole yellow pea soup

Most pea soups are flavoured with some kind of added pork whether it be a gammon hock, salt pork or pancetta. The very fact that this centuries old classic combination is still going strong is a testament to its comforting, homely qualities, as well as its consummate deliciousness.

For vegetarians who normally have to pass on the pea and ham variety, this version is meat free, with a little added Sweet Smoked Paprika to give a hint of the flavour that would normally be provided by the bacon, without overpowering the natural flavour of the peas themselves.

With the addition of earthy, dried mushrooms it is something a little different to standard pea soup recipes but do give it a try, it makes a wonderful hearty, filling meal, accompanied by nothing more than a chunk of crusty bread.

With a nod to the famous Ärtsoppa, the yellow pea soup traditionally served in Swedish homes on a Thursday evening, I highly recommend serving it with wholegrain mustard which gives it an uplifting extra burst of flavour.

Serves: 4-6


  • 350g Hodmedod's Whole Yellow Peas, soaked overnight and drained
  • 1 ltr Vegetable Stock
  • 1 1/2 ltrs Cold Water
  • 2 Leeks, white only, finely chopped
  • 1 Bayleaf
  • 1 Sprig Marjoram or Oregano
  • 1 1/4 Teaspoon Sweet Smoked Paprika
  • 30g Mixed Dried Mushrooms
  • 500ml Boiling Water
  • 1 Clove Garlic, crushed
  • 100g Fresh Spinach, chopped
  • Sea Salt and Black Pepper
  • 1 Tablespoon Olive Oil
  • Small knob of butter
  • To serve: Double Cream (optional), Flat Leaf Parsley and Wholegrain Mustard.


  1. Put the peas in a large pan with the stock, cold water, leeks, paprika and herbs.
  2. Bring to the boil, cover, leaving a small gap, and simmer gently for 90 minutes.
  3. After the peas have been cooking for one hour, pour 500ml boiling water into a measuring jug and add the mushrooms. Leave to soak 30 mins.
  4. After 30 minutes, strain the water from the mushrooms into the peas. (Use a sieve to catch any gritty sediment from the mushrooms.)
  5. If the mushrooms are large chop them into smaller pieces. Reserve.
  6. Take the saucepan with the peas off the heat, remove the herbs and puree the peas in a processor or with an immersion blender.
  7. Return the pureed peas to the saucepan, leave on a low heat and season well with salt and pepper. If the soup is too thick add a little more stock or water.
  8. In a small frying pan, heat the oil and butter and gently fry the garlic and mushrooms for 3-4 minutes, add the chopped spinach and cook until just wilted.
  9. Add to the soup mixture and cook for a further 10 minutes.
  10. To serve, ladle into serving bowls. add a swirl of double cream and some chopped parsley. Leave guests to add wholegrain mustard as they wish.
Lindsey Dickson's (The Eating Tree) Badger Bars are an energy and protein packed version of a brownie, but with the addition of ground almonds, dried apricots and Black Badger Carlin Peas.

These delicious and extremely moreish (think addictive) bars are an energy packed version of a brownie, with the addition of ground almonds, dried apricots and Black Badger Peas.

Super easy to make as they are made with a tin of our Black Badger Carlin Peas, great if you don’t happen to have any cooked peas to hand, you can just grab a can out of the store cupboard.

They make a perfect addition to lunch boxes or picnics and are loved by adults and children alike.

Makes 12 bars.
You will need a 7 x 11” shallow baking tin, lined with baking paper.


  • 100g Good Quality Dark Chocolate (Bar or Chips)
  • 30g Unsweetened Cocoa Power
  • 150g Butter
  • 1 400g Tin Hodmedod’s Black Badger Carlin Peas, drained
  • 100g Ground Almonds
  • 1 Teaspoon Baking Powder
  • 3 Eggs
  • 120g Caster Sugar
  • 60g Dried Apricots, chopped
  • Icing Sugar for dusting.


  1. Preheat the oven to 170c (fan) 350f
  2. Put the chocolate, butter, cocoa and sugar in a heatproof bowl over a pan of gently simmering water.
  3. Stir occasionally, until the chocolate and butter has melted and the mixture is smooth.
  4. In a food processor, whizz the drained peas until coarsely ground.
  5. Add the ground almonds, baking powder, eggs and chocolate mixture and process until combined.
  6. Stir in the chopped apricots by hand.
  7. Spoon the mixture into the tin and spread evenly
  8. Bake for 20 minutes until just firm.
  9. Leave to cool for 5 minutes. Lift out the bars using the paper and leave to cool completely.
  10. Wrap in foil and leave overnight before dusting with icing sugar and cutting.
Created for us by Lindsey Dickson of The Eating Tree this delicious North African inspired stew is great way to use our Dried Red Haricot Beans and as Lindsey says, it's brilliant for dinner or for breakfast.

This is my version of a North African stew that is traditionally made with mallow leaves.

In this part of Suffolk where I live, Malva sylvestris, or common mallow, is considered a nuisance, self seeding wherever it likes in the wild and well tended herbaceous borders alike.

Personally, I am of the view that a weed is just a plant in the wrong place. I love its cheery mauve flowers mingling with the bright red of the poppies in the field opposite my house at the height of summer. The leaves are indeed edible, great for thickening stews, and the liquid from the boiled roots can be used as a substitute for egg whites.

However, it is the leaves of the Jute or Jew’s Mallow (Corchorus Olitorius) which would be called for in the original recipe. Although this highly nutritious ‘Egyptian spinach’ is cultivated widely in Egypt, Syria and parts of India, not unsurprisingly it is impossible to find in my local farm shop.

To make matters easier I have used two vegetables which I know and love and happen to have growing in abundance in my vegetable patch.

If you have difficulty sourcing Swiss chard, use just spinach.

The finished stew can be eaten hot with the delicious sauce soaked up with some flat bread. I even like it cold for breakfast.

Preparation time: 30 mins (and an 8 hours soak for dry beans) | Cooking time: 2 hours | Total time: 2 hours 30 mins

Serves: 2 - 4


  • 100g Hodmedod Dried Red Haricot Beans
  • 150ml Extra Virgin Rapeseed Oil
  • 3 Cloves Garlic, chopped
  • 1 Whole Green Chilli
  • 1 Teaspoon Paprika
  • 1 Bay Leaf
  • 100ml Passata
  • Black Pepper
  • 800ml Water
  • 125g Fresh Spinach
  • 125g Swiss Chard
  • 300g New or Waxy Potatoes chopped into 2cm cubes
  • 2 Teaspoons Salt
  • 1/4 Teaspoon Cayenne
  • 100g Frozen Peas
  • 12 Green Olives
  • 4 Tablespoons Coriander, Chopped
  • 4 Tablespoons Lemon Juice


  1. Boil the haricot beans rapidly for ten minutes then rinse and drain.
  2. Whilst boiling, blanch the washed, chopped spinach (and chard if using) in boiling water for 1-2 minutes until wilted then drain.
  3. In a large saucepan, heat the oil, then add the garlic, chilli, paprika, bayleaf, black pepper (about 20 turns of the grinder) and passata and simmer for 2 minutes.
  4. Add the haricot beans and the water, bring to the boil. Cover with a lid, reduce the heat and simmer for 45 mins - 1 hour until the beans are cooked.
  5. Add the potatoes, greens, peas, olives, cayenne, salt and half the coriander and cook uncovered for about 20 minutes until the potatoes are cooked, and the liquid has reduced.
  6. Add the lemon juice and remaining coriander and cook for a further ten minutes.
Ginger Fox Cake - made with Carlin Peas
Made with Hodmedod's Red Fox Carlin Peas, this moist, rich cake was served to great acclaim and devoured with much enthusiasm at our recent Open Day - another superb recipe from Lindsay Dickson of The Eating Tree.
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We've collected over 100 recipes for fava beans from around the web on our Pinterest Fava Bean Recipes board - have a look, try them out and please do let us know your favourites and suggest more recipes...

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