Farmer's Pea Pie

Farmer's Pea Pie

by The Cook and Him May 05, 2022

Inspired by classic British Shepherd's Pie but using split green peas in place of traditional lamb mince, this Farmer's Pea Pie from the Cook & Him makes an equally comforting and satisfying vegan alternative. A splash of soy sauce and a dash of our umami paste give a wonderful depth of flavour. It's deliciously topped off with a rich yeasty root veg mash.

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Wrinkled Pea Masala

Wrinkled Pea Masala

by Nick Saltmarsh January 09, 2022

Inspired by Felicity Cloake's Perfect Chana Masala, this simple but satisfying recipe substitutes whole wrinkled peas for the usual chana or chickpeas. It's delicious with either (or just about any whole pulse) but the especially high resistant starch content of wrinkled peas provides more nourishment for your gut flora.

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Hemp Pesto

Hemp Pesto

by Nick Saltmarsh October 30, 2021 1 Comment

This pesto really shows off our delicious and tender shelled hemp seed, evocative of pine nuts and hemp seed. With our fermented fava bean umami paste taking the place of the usual Parmesan cheese, this happens to be vegan.

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Roasted Squash With Emmer Wheat & Lentil Pilau

Roasted Squash With Emmer Wheat & Lentil Pilau

by Jenny Chandler October 01, 2021 1 Comment

This superb dish of bold, autumnal flavours was inspired by Mother Root's Ginger Switchel and created by Jenny Chandler. Featuring our Pilau Mix #2 and seasonal squash, it’s perfect for early autumn days. Serve with a Switchel & Soda garnished with a slice of pear for the ultimate feel-good night in.

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Seasonal Summer Fruit Clafoutis

Seasonal Summer Fruit Clafoutis

by Josiah Meldrum August 30, 2021 1 Comment

This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.

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Syrian Lentils with Slow-Fried Onions

Syrian Lentils with Slow-Fried Onions

by Jenny Chandler July 20, 2021

This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.

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Emmer & Fava Bean Sedani with Chickpeas and Leeks

Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

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Lentil Ragu

Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

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Coleslaw with Toasted Camelina & Umami Dressing

Coleslaw with Toasted Camelina & Umami Dressing

by Nick Saltmarsh April 18, 2021

Toasted camelina seeds add a delicate savoury crunch to this classic slaw of cabbage, carrot and onion, while our fermented fava bean umami paste gives a deep rich flavour to the dressing.

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Seeded Sourdough Scones with Squash, YQ & Broth Mix #1

Seeded Sourdough Scones with Squash, YQ & Broth Mix #1

by Henrietta Inman February 28, 2021 1 Comment

There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.

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Swede & Winter Herb Broth with Mix #1

Swede & Winter Herb Broth with Mix #1

by Henrietta Inman February 28, 2021 1 Comment

Swede! Such a beautiful unsung winter vegetable! It makes a perfect pairing with Hodmedod's beautiful, multi-coloured, many-textured, diverse and delicious broth mix.

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YQ Mini Leftover Pies

YQ Mini Leftover Pies

by The Cook and Him December 26, 2020 1 Comment

These little pies from the Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.

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