A few simple additions can transform an everyday bowl of porridge into a special treat. The warming blend of spices makes this breakfast extra cosy and comforting. For an even creamier texture, you can soak the oats in milk overnight, though it’s perfectly delicious made fresh in the morning.

This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.

Jens Hannibal, plant-focused chef and educator with over 15 years of experience,  has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.

This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.

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

Our new organic naked fava beans and yellow peas can be used just like split beans and peas - there are just a few intact whole pulses that will generally split in half when soaked and cooked. But why are some of our beans & peas now naked?

In a world increasingly aware of energy use and environmental impact, the Wonderbag offers a refreshingly simple solution: slow cooking without electricity. Invented by South African entrepreneur Sarah Collins, the Wonderbag was born out of a need for safe, accessible, and energy-efficient cooking methods in areas with limited fuel or power. Today, it’s used across the world, from off-grid kitchens to eco-conscious households, to cook food gently, slowly, and efficiently.

Have you driven or cycled past our front door and wondered what goes on behind it? On Saturday 21st June we opened our big Bean Store doors for a chance to shop with us in person and have a look behind the scenes. We'll be doing it again.