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Hodmeblog

Parched Peas - Mushy Peas
How do you eat your peas? Whole or soft? Parched or mushy? Black or green? Carlin or marrowfat? (We’re talking proper dried peas here, not those Johnny-come-lately immature fresh “garden pea” imposters*.)

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Gluten-free Pulse and Quinoa Flours - Hodmedod's British Pulses and Grains
Gluten-free Pulse and Quinoa Flours - Hodmedod's British Pulses and Grains

If you are following a gluten-free diet it's not always easy to buy British ingredients with clear provenance. Hodmedod has now launched a range of gluten-free flours, all milled in Essex from pulses and quinoa grown on British farms.

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Four or five years ago, when Nick, William and I were all working for East Anglia Food Link and developing the Norwich Resilient Food Project with Transition City Norwich, we talked a lot about lentils. We were thinking about what a more sustainable diet might look like for the city of Norwich; what would people eat if they were more reliant on local production? How would farming have to change? It seemed to us that lentils could be part of the answer.

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Last autumn Christine Smallwood, good friend of Hodmedod and a writer with a passion for Italian food, sent me a small packet of Cicerchia (Lathyrus sativus also called 'grass pea') to try cooking with. 

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