Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.

Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!

This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.

Extremely moreish muffins with a tender, cakey crumb and subtle grown-up smokiness. A unique bake by Isabella Palmer featuring Hodmedod's smoked quinoa, dark chocolate and tahini.

A comforting, creamy stew of carlin peas and pearl barley. Perfect for warming up on darker days, this dish uses blitzed pulses to create a rich texture.

This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.

Sometimes, only a sweet breakfast will do. Whether it’s for comfort after a sleepless night, or as an indulgence on a lazy weekend, this spiced, sweet and crunchy breakfast torte is perfect. Yes, it has a bit of added sugar, but it’s also packed full with 11 plant varieties and approximately 6 grams of fibre in each slice. Try it with some yoghurt and stewed seasonal fruit.

This hearty, comforting, flavour-packed dish showcases the nutty richness of pearled naked barley, a wholesome and nutritious alternative to rice. Naturally high in fibre and full of slow-release energy, barley gives this dish a satisfying bite and depth that pairs beautifully with earthy mushrooms and fragrant thyme. 

This Hearty Twisted Spelt Bread from Greens & Grains by Anne-Katrin Weber is a beautifully simple yet impressive loaf that celebrates the rich, nutty flavour of spelt. Combining spelt flour with pearled spelt adds texture and heartiness. This slow-fermented bread develops incredible depth of flavour and a wonderfully crisp crust. With its rustic twisted shape and chewy crumb, it’s perfect for tearing and sharing, serving alongside soups and stews, or enjoying simply with butter and salt.

A simple, deeply nourishing ramen that combines the rich, savoury flavour of Hodmedod’s Fava Bean Umami Paste with the nutrient-packed crunch of SUCSEED.

A fragrant and comforting Mejadra-style dish featuring earthy lentils and basmati rice, topped with crispy fried onions and served with a zesty garlic yoghurt.