Recipes for British Beans, Peas & Quinoa
Carol Kearns, who produces the illustrations for our packaging, created this delicious seasonal recipe using Norfolk asparagus and Hodmedod’s British-grown split dried fava beans.
When we discovered food writer Aine Carlin we couldn't resist sending her some of our carlin peas
. She was delighted to find she shared her name with a pea (after all, her blog is called PeaSoup
!) and quickly put our gift to good use
Our Essex grown and milled quinoa flour
lends a nutty edge to Bread Workshop Sue's
white loaf, it also brings a range of amino acids and micro nutrients not present in wheat flour - delicious and nutritious!
Sue, who looks after our bookkeeping, is a great baker - in fact she teaches bread making all over Norfolk and Suffolk at her Bread Workshops
. Naturally we were delighted when she brought in some of these delicious Carlin pea