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Kimchi Pancakes with Fava Bean Flour & Gochujang
Kimchi Pancakes with Fava Bean Flour & Gochujang

by Sarah Cotterell and Aitana Infante

Have you ever tried cooking with kimchi? Though it’s delicious raw, kimchi adds a wonderfully rich and sour flavour to soup and broths. It also makes the most moorish pancakes. Try them as light lunch with some steamed tahini dressed greens on the side, or as part of a larger Korean themed feast.
Fermented Barley & Chive Scones
Fermented Barley & Chive Scones

by Isabella Palmer

Flaky and savoury, these wholemeal scones are lovely just as they come, warm from the oven, but also delicious with a little butter and cheese. The fermented naked barley lends a salty, umami note; the diverse wholemeal blend flour gives a full nutty flavour; the green chives add appealing onion-y green flecks.
Gluten-Free Chickpea Gnocchi with Pesto and Spring Veg
Gluten-Free Chickpea Gnocchi with Pesto and Spring Veg

by Amy Oboussier

These gluten-free potato gnocchi use our British-grown chickpea flour, but any pulse flour would work well. We've paired the gnocchi with pesto and spring veg in a rich stock and topped them with colourful chive flowers and blistered radishes.
Pea Tempeh
Pea Tempeh

by Victoria Cowan

This flexible tempeh recipe from Victoria Cowan can be made with any of our pulses. Pictured are Victoria's split flamingo pea and marrowfat pea tempehs.

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