Asian

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

November 14, 2024

Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

Buttery Parched Pea Parathas

October 24, 2024

For Bonfire Night Isabella has been inspired by the traditional Lancashire dish parched peas to make these curried peas with buttery parathas.

Flamingo Pea Fritters With Spiced Yogurt and Fig Leaf Vinaigrette

October 18, 2024

These fritters from Eden Owen-Jone were inspired by the North Indian lentil fritter Dahi Vada, traditionally served after being fried and soaked, in a smothering of spiced yogurt and topped with coriander and tamarind chutneys.

Punjabi Kadhi Pakora

September 26, 2024

This irresistible recipe comes from Romy Gill's new book Romy Gill's India: Recipes from Home. In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavours that define her childhood.

Fava Bean Pajeon with Dipping Sauce

August 20, 2024

Pajeon is a delicious Korean pancake made with spring onions. Eden's version is completely plant based (traditional Pajeon is sometimes made with eggs), uses 100% fava bean flour (instead of wheat or rice flour) and fava bean umami paste (as a substitute for soy bean paste), and was cooked in a 20cm non-stick frying pan.

Yellow Pea Laddu with Rose Chocolate

July 01, 2024

Make sweets with peas! Hema Mavers' version of Indian laddu made with yellow pea flour, rose chocolate and Brazil nuts soaked in rose and dandelion syrup makes a great alternative to fudge.

Kimchi Pancakes with Fava Bean Flour & Gochujang

June 17, 2024

Have you ever tried cooking with kimchi? Though it’s delicious raw, kimchi adds a wonderfully rich and sour flavour to soup and broths. It also makes the most moorish pancakes. Try them as light lunch with some steamed tahini dressed greens on the side, or as part of a larger Korean themed feast.

Tom Yum with Pearled Spelt or Barley

April 21, 2024

Tom Yum is a hot and sour soup from Thailand, with punch flavours. Here we have served it with our pearled barley or spelt to bulk it out.

Toasted Spelt Ramen Noodles in Fermented Barley & Tahini Broth

April 11, 2024

These noodles are based off the toasted rye noodles from Ivan Ramen, Ivan Orkin’s infamous ramen restaurant in NYC. Recreated by Eden Owen-Jones using our spelt flour to create toasty, chewy and delicious noodles without the trip to NYC.

Spelt Congee with Miso Braised Shallots and Pickled Granny Smiths

March 25, 2024

Congee is a savoury rice porridge traditional in many East Asian cuisines. Here Eden had substituted pearled spelt to create a nutty, wholesome interpretation of congee. Topped with zingy pickled apple, sweet braised shallot and spicy chilli oil. This dish would make a comforting dinner or savoury breakfast.

Flamingo Pea Tofu with Celeriac, Cavolo Nero & BBQ Sauce

February 06, 2024

You can make 'tofu' with any pulse, not just the traditional soybeans. Eden's recipe for homemade flamingo pea tofu is a perfect balance of sweet, smoke and umami flavours, paired with earthy celeriac and cavolo nero.

Green Pea & Spinach Dal

December 15, 2023

Daily dal? We've gathered dal recipes for a different dal every day for a fortnight - and there are countless more variations on this nourishing meal of spiced split pulses. . This green pea dal from Martin Hill is the latest addition to our collection; it's rich, indulgent and packed with flavour.

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