Pulses: why buy dry?

Pulses: why buy dry?

by Josiah Meldrum June 09, 2022

Even with spiralling energy prices, cooking pulses from dried can save you money. We cooked dried whole yellow peas in a pressure cooker to make a delicious hummus style dip, measuring the peas before and after cooking, and calculating the energy used to cook them.

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What a wonderful pulse! The amazing wrinkled pea

What a wonderful pulse! The amazing wrinkled pea

by Nick Saltmarsh January 09, 2022 1 Comment

Which variety of pulse is widely grown and eaten as a frozen immature legume but little-known in its mature dried form? It's packed with gut-friendly resistant starch, is delicious and versatile but frequently goes to waste. And it played a central role in the discovery of the science of heredity and genetics.

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Why we're supporting Extinction Rebellion this October

Why we're supporting Extinction Rebellion this October

by Josiah Meldrum September 13, 2019 8 Comments

From the 7th of October and for 2 weeks Extinction Rebellion is calling an International Rebellion. The aim is to use peaceful direct action to persuade governments to act on the Climate and Ecological Emergency many have already declared. We’re supporting the London Rebellion by supplying food for their kitchens. Josiah explains why...

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Hours - an extract from The Missing Ingredient

Hours - an extract from The Missing Ingredient

by Jenny Linford March 01, 2018 2 Comments

Jenny Linford's book The Missing Ingredient: The Curious Role of Time in Food and Flavour explores the critical part that time plays in food production and cooking. In this extract from the Hours chapter Jenny talks to Hodmedod co-founder Nick Saltmarsh and considers the history of the British relationship with pulses.

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The First British Dal Festival

The First British Dal Festival

by Nick Saltmarsh February 24, 2018 1 Comment

The first ever British Dal Festival ran in Bristol from 19th to 25th March 2018. The festival celebrated simple but sublime dals of peas, beans and lentils, alongside sister pulse dishes from Britain’s mushy peas to Mexico’s refried beans.

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In Memoriam Colin Leakey, 1933-2018 - a True Bean Pioneer

In Memoriam Colin Leakey, 1933-2018 - a True Bean Pioneer

by Nick Saltmarsh February 19, 2018 2 Comments

Professor Colin Leakey was a true pioneer of beans and other food crops. This article, The Nine Lives of Colin Leakey, was first published in Pulse magazine in 2017 and surveys the many aspects of his extraordinary life.

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Martin Wolfe's Pursuit of Diversity in Farming

Martin Wolfe's Pursuit of Diversity in Farming

by Nick Saltmarsh January 14, 2018 1 Comment

It's wonderful to see Professor Martin Wolfe's pioneering work on agroforestry reported in the The Guardian & reaching a wider audience. Martin is a long-time friend and mentor to Hodmedod, and grows naked barley, lentils, wheat and more for us. His whole farm system approach and drive for diversity at every level are an inspiration to us

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Good Choice! Quality Food Awards for Hodmedod

Good Choice! Quality Food Awards for Hodmedod

by Nick Saltmarsh November 25, 2017 1 Comment

Hodmedod won two awards at the 2017 Good Choice! Quality Food Awards. Our Yellow Pea Flour and Roasted Green Peas with Horseradish were both category winners, while our Lightly Salted Roasted Fava Beans were highly commended.

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Mapping the Great British Pea Line

Mapping the Great British Pea Line

by Nick Saltmarsh November 06, 2017 3 Comments

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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First British lentil harvest underway

First British lentil harvest underway

by Josiah Meldrum August 31, 2017 1 Comment

After three years of research and crop trials we started harvesting the first commercial crop of British-grown lentils at the end of August. Over the next few weeks six farms in Suffolk, Hampshire, Wiltshire, Hertfordshire and Sussex will harvest a range of organic and non-organic lentils.

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We're BBC Food & Farming Awards finalists!

We're BBC Food & Farming Awards finalists!

by Nick Saltmarsh March 19, 2017 3 Comments

We’re over the moon to be one of three finalists for the Best Producer category of the 2017 BBC Food and Farming Awards. It’s a testament to the many wonderful farmers and producers we work with – and to the potential of British farming to produce an ever wider variety of foods.

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Protein-packed Peas

Protein-packed Peas

by Nick Saltmarsh January 14, 2017 1 Comment

Pea protein is on-trend for 2017. We're delighted that the sustainability benefits of vegetable protein and the naturally high levels in dried peas (rather than fresh or frozen) are being recognised but believe that minimally processed whole peas, split peas and pea flour have most to offer both nutritionally and for their taste and versatility.

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