Free delivery on orders over £40

Burmese Tofu
Burmese Tofu

by Victoria Cowan

This tofu, based on the Burmese variety typically made from chickpea flour, is very quick and easy to make from store cupboard ingredients. It can be adapted to use other pulse flours as Victoria has done here with green pea flour.
Lemon & Lime Millet Cake
Lemon & Lime Millet Cake

by Josiah Meldrum

Inspired by a recipe from Nigella Lawson, Hodmedod founder Josiah made this bright citrus cake with our new red millet flour.
Lemon & Poppy Seed Granola
Lemon & Poppy Seed Granola

by Danka Jandric

Lemon and poppy seed is a classic flavour combination, usually in a cake, but Danka Jandric has cleverly made it into a granola recipe, using loads of our favourite products.
Lentils with Slow-Roasted Cherry Tomatoes, Carrots & Basil
Lentils with Slow Roasted Cherry Tomatoes, Carrots & Basil

by Sonnda Catto

Scottish nutritionist, researcher and chef Sonnda Catto has created this quick and easy, veg-packed dish for us using our olive green lentils.

HODMEDOD ON INSTAGRAM