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| This piquant and fresh salsa verde uses our fermented Fava Umami Paste in place of the usual preserved anchovies, a vegetarian alternative that provides a similar savoury depth. |
Piquant and fresh, Italian salsa verde is the perfect way to zip up so many dishes.
It's perfect stirred into cooked lentils with griddled courgette, squash and a few raisins or served with new potatoes, boiled eggs and green beans or steamed broccoli.
Many fresh Mediterranean sauces and pastes use preserved anchovies to achieve their umami intensity, fermented fava bean purée gives dishes an amazing savoury depth in a similar way and is perfect for vegetarians.
This recipe is from Jenny Chandler, author of the superb Pulse cookbook and United Nations Special Ambassador for The Year of Pulses in 2016. She describes this use of Fava Umami Paste, as a replacement for anchovies, "Umami Saucery".
4 as a side dish
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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.
