This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.

These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.

This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.

This recipe from Eleanor Maidment's cookbook Pulse is her take on black bean sauce, instead of using fermented black beans, she has used simple dried black beans. We love this recipe as it's a quick and simple crowd pleaser.

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.