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.
Miller's Choice, a wheat population, was created over twelve years by Andrew Forbes of Brokewell Bake, using 19th century (and older) tall wheat varieties as a starting point. Its heritage means it's particularly well suited to low input farming systems and our Miller's Choice was grown organically by John and Alice Pawsey in Suffolk.
As a nation we really love bread. It's a staple of almost all British households, with 12 million loaves baked and sold every day. At Hodmedod we’re a little more particular. We love real bread.
Diversity is at the heart of resilient agroecological food systems. For that reason and just in time for Real Bread Week, we're delighted to be welcoming Flanders wheat into the Bean Store.
Hodmedod's miller (and engineer) Keith Malcolm takes a closer look at stoneground wholemeal flour to understand its properties and how they change with time.
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.
As COP26 closed without the strong and binding commitments we urgently need, we have to maintain pressure on our leaders and to drive change through our actions as individuals and members of communities and organisations. This is what we’ve aimed to do through Hodmedod.
We're deepening our local roots and bringing together farmers, cooks, chefs, bakers and others to celebrate and imagine the future food and farming systems of the Waveney Valley on the Norfolk-Suffolk border.
This August has seen amazing work in the face of adversity at Green Acres Farm in Shropshire, bringing in an incredibly precious crop of organic carlin peas.
Fava beans are very close to our hearts at Hodmedod, which we founded in 2012 with the simple aim of getting British-grown fava beans back into British kitchens. Still we're frequently asked, "What are fava beans?", "Aren't they just broad beans?"
Whole naked oats make such a good alternative to brown rice. In fact, they’re better. Creamy and nutty, they work brilliantly in salads or in place of rice with stews, curries and more. But Naked oats are not just delicious - naked oats are a disruptive technology. (Take that tech start-ups!)
Keith Malcolm joined Hodmedod during the first 2020 lockdown to help pack orders and has now taken on the role of miller, mastering the milling of wholemeal flour on our new mill.
