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.

Try Carlin Peas!

Dried, canned & now jarred from Bold Bean Co

Our Newest Products

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Diversity Blend XXX Mixer - Wholemeal Flour

Sourdough School

Sorry, not available right now

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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 - NOW 25% OFF

Hodmedod's British Pulses & Grains

Sorry, not available right now

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Modern Pressure Cooking

Catherine Phipps

£28.00

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Six Inches of Soil

Molly Foster, Priya Kalia, Jeremy Toynbee

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Knead to Know: A History of Baking

Neil Buttery

£12.99

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Fresh Bread Every Week

Sourdough loaves from Penny Bun Bakehouse

Order bread

Recipes for British Pulses, Grains & Seeds

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

by Josiah Meldrum

Adapted from an Ottolenghi recipe that appeared in the Guardian - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as Flamingo Peas.

Creamy Polenta Mash with Salt & Vinegar Peas & Crispy Kale

by Beth Al Rikabi

This warming combination is made for eating from a mug or bowl, stood around a campfire or snuggled under a blanket on the sofa. The polenta is smooth, rich and moreish whilst the crispy carlin peas and kale contrast in texture and give it some whizz with a sweet, salty tang.

Apple and Caramel Upside-Down Millet Cake

by Amy Oboussier

This warm and comforting recipe makes the perfect autumn dessert or afternoon treat. Make with our wholemeal millet flour or a complex nutty flavour.

Banana Bread

by Tereza Pospíšilová

Cakes and sweet bakes are often overlooked as an opportunity to add diversity to our diets, but Tereza's recipes always challenge this misconception. Her recipes are always rich in a diversity of seeds, grains and nuts, low in refined sugars and creative in their flavour combinations.

Stoneground Wholemeal Flour

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

Browse our flour

Special offers

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Black Badger Carlin Peas

Hodmedod's British Pulses & Grains

from £1.99

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Split Fava Beans, Organic - AUTUMN SPECIAL - 25% OFF

Hodmedod's British Pulses & Grains

Sorry, not available right now

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Whole Fava Beans, Organic - AUTUMN SPECIAL - 25% OFF

Hodmedod's British Pulses & Grains

£1.71

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Whole Blue Peas, Organic - AUTUMN SPECIAL - 25% OFF

Hodmedod's British Pulses & Grains

£1.71

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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

Carlin peas from a transformed arable farm

James Bucher grows carlin peas for us at Hall Farm in Knettishall on the Suffolk-Norfolk border as a mixed bi-crop and with no pesticides or synthetic fertiliser, one element in his transformation of the farm from intensive input-reliant production to working with the soil and nature.

Beans - an extract from Stuffed: A History of Good Food and Hard Times in Britain

Read the chapter on the history of beans from Pen Vogler's Stuffed: A History of Good Food and Hard Times in Britain. Now out in paperback, Stuffed tells the stories of the food and drink at the centre of social upheavals from prehistory to the present.

Barleybird takes flight: changing food systems through agroecology

Barleybird is a community interest company founded by Hodmedod to build understanding of agroecology and work to change food systems.

Medieval Bread - an extract from Knead to Know

Neil Buttery's new book Knead to Know is an insightful and engrossing history of baking. In this extract he surveys medieval bread from bannuc to the upper crust.