PULSES, GRAINS, SEEDS, FLOUR & MORE FROM BRITISH FARMS

BBC Food & Farming Awards
Best Food Producer

Browse our British-grown wholefoods

British Pulses, Grains & Seeds

British-grown beans, peas, lentils, quinoa, seeds & cereals. From 500g to a tonne or more.

Roasted, Canned & Jarred Pulses

"Ridiculously moreish" roasted bean & pea snacks and convenient canned & jarred pulses.

Quinoa Flour - short-dated bargain - 50% off - Hodmedod's British Pulses & Grains

Pulse, Quinoa & Cereal Flour

Speciality cereal flour and gluten-free fine yellow pea, green pea, fava bean & quinoa flours.

Bean & Barley Ferments

Fermented fava bean umami paste and wholegrain naked barley, packed with rich flavour.

Naked Barley

A resilient and beneficial crop in diverse arable rotations; nutritious, versatile and tasty too.

Browse our naked barley

Our Newest Products

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Diversity Blend XXX Mixer - Wholemeal Flour

Sourdough School

from £8.69

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Hope Farm YQ Wheat Flour, Stoneground, Wholemeal

Hodmedod's British Pulses & Grains

from £3.49

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Hope Farm YQ Wheat, Wholegrain

Hodmedod's British Pulses & Grains

from £1.49

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Red Millet Flour, Wholemeal

Hodmedod's British Pulses & Grains

from £4.99

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Rivet Rigatoni, Wholegrain, Organic

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Red Poppy Seeds, Organic

Hodmedod's British Pulses & Grains

from £3.69

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Stoneground Wholemeal Flour

Milled in small batches from Organic Wheat, Rye, Spelt, Emmer & more

Browse our flour

Recipes for British Pulses, Grains & Seeds

Blueberry & Coriander Cake with Almond Crust

by Isabella Palmer

With a moist, tender crumb and addictive salty-sweet crunchy crust, Isabella Palmer's blueberry cake is perfect plain with a cup of tea or as a pudding with runny cream. Hat-tip to Nicola Lamb for explaining how coriander seeds contain a large amount of linalool, the compound often used to synthesise blueberry flavour. So coriander seeds help blueberries taste even more of blueberry!

Fermented Plum, Poppy Seed & Rosemary Cake

by Sarah Cotterell and Aitana Infante

Try making this wholesome cake from Sarah Cotterell and Aitana Infante, which can be baked straight away or left to ferment for a couple of days. This cake would be great with whatever fruit is in season.

Loaded Fava Bean & Pea Dip

by India Matthews

Split fava beans are perfect for a hummus-like dip, as they cook quickly and blend easily into a perfectly smooth dip. India tops her dip with a Mediterranean inspired cucumber, tomato and spring onion salad, dressed with a parsley, garlic and olive oil sauce and a sprinkling of sumac.

Cocoa & Fava Bean Cake

by Tereza Pospíšilová

Made with whole fava beans, this surprising cake from Tereza Pospíšilová is light and mousse-y, as well as being absolutely delicious, naturally gluten-free and full of fibre and protein.

Try Carlin Peas

Dried, canned & now jarred from Bold Bean Co

Special offers

Find all products currently on promotion along with end of line bargains.
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Chickpea Flour - NOW 25% OFF

Hodmedod's British Pulses & Grains

from £2.25

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Fava Bean Flour - END OF LINE - 33% OFF

Hodmedod's British Pulses & Grains

from £1.99

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Marrowfat Pea Flour, Organic - NOW 25% OFF

Hodmedod's British Pulses & Grains

from £2.24

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Flour: A Comprehensive Guide

Christine McFadden

£15.00

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Wholegrain Organic Cereals

From naked barley to YQ wheat, our flaked grains are perfect for baking or breakfasting

Browse our flaked & puffed grains

Hodmeblog

Pulses 101, part 2: Cooking basics - water & heat

Cooking pulses is fundamentally about getting water and heat into them so they're tender, palatable and digestible. We explore the many ways to go about it.

Pulses 101, part 1: What are pulses?

Pulses are the edible mature dried seeds of leguminous plants, members of the Fabaceae botanical family. The best known pulses in Europe are beans, peas, chickpeas and lentils. Of these, peas and (fava) beans have historically been grown in the UK. Legumes are any plant of the Fabaceae family; pulses are only the edible seeds.

Cooking with wholegrain cereals

Wholegrain cereals - the unrefined seeds of cereal crops with the bran, endosperm and germ intact and just the husk removed - are most commonly milled for flour but they're excellent cooked whole too. Different species and varieties vary in colour, texture, size and taste, but all have a strong nutty element to their flavour.

How to transform school meals? Beans is how!

Chef James Taylor has been working since mid 2023 to transform school meals initiatives at two London primary schools - Sir Thomas Abney School in Stoke Newington and Harrington Hill Primary School in Clapton. The London Mayor's initiative to provide universal free school meals in primary schools from September 2023 is both a crucial lifeline for families nit by the cost-of-living crisis and an inspiration for change. James and the school have used this opportunity to provide meals that champion more nutritious, planet-friendly food.