A British-grown take on Sicilian street food. These crisp, golden "Pea’nelle" fritters made from yellow split pea flour are served alongside delicate, batter-fried pumpkin, finished with a sweet and spicy honey-chilli glaze.

This dish allows the leeks and peas to cook and soften together slowly, lending their flavours to each other. Cooking the peas slowly helps release their starch, giving the dish an overall creamier consistency. The salsa verde adds a great savoury tang. Author Eden Owen-Jones is an avid listener of the Home Cooking podcast with Samin Nosrat and Hrishikesh Hirway and there is only so many times she could hear Samin talk about this salsa without trying to make a version for herself – we think it works really nicely here. 

Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.

On the Essex coastline, where arable fields meet salt marsh and sea air, Frinton Farms is quietly doing something remarkable. What began as a traditional arable operation has, over the past decade, evolved into one of the UK’s only producers of pumpkin seed oil and snacking seeds – supplying Hodmedod with nutrient-rich pumpkin seed oil, golden linseed and roasted seeds.

Have you driven or cycled past our front door and wondered what goes on behind it? Last June we opened our big Bean Store doors for a chance to shop with us in person and have a look behind the scenes. It was such a success we're now opening monthly through the spring and summer.

Hodmedod's pop-up Shop! will be open again on Saturday 7th February alongside Barleybird's annual Seed Swap.

Hodmedod co-founder Josiah Meldrum describes how Hodmedod emerged from the question of whether we can reliably and sustainably feed ourselves.