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About
| As part of his five-day takeover, chef and author David Bez of Salad Pride shares a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds – proving simple salads can be full of flavour. |
This quick, crisp, and deeply satisfying simple salad balances earthy roasted mushrooms with tender whole fava beans, topped with a zesty English mustard mayo dressing and a crunch of roasted fava beans. Serves 1.
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A deeply comforting Persian-inspired aubergine stew made with naked fava beans instead of yellow split peas, and preserved lemon in place of black lime. Rich tomato, silky aubergine, warm spices, and sharp salty citrus combine to create a rustic, homestyle dish.
Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.
A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.
