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Borlotti Beans in Bread Sauce with Olive & Parsley
Borlotti Beans in Bread Sauce with Olive & Parsley

by Eden Owen-Jones

Eden's latest recipe is inspired by the Catalan method of adding dry or fried bread to dishes to thicken sauces and make them more luxurious. Paired with the briny and acid dressing, this is a great way to eat beans, not at all heavy but both savoury and bright. Best served with salad and bread – double bread! – why not?

Sikil Pak: Mayan Pumpkin seed dip
Sikil Pak: Mayan Pumpkin seed dip

by Sarah Cotterell and Aitana Infante

Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.

Millet & Emmer Sourdough Rolls to Feed 100
Millet & Emmer Sourdough Rolls to Feed 100

by James Taylor

Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.

Barley & Quinoa Pancakes with Rhubarb & Custard
Barley & Quinoa Pancakes with Rhubarb & Custard

by Tereza Pospíšilová

Tereza combines barley and quinoa flour to make these flavourful and sustaining pancakes. They're great with seasonal roasted rhubarb and a rich vanilla custard.