Author: Josiah Meldrum

Spelt & Fava Bean Sedani with Chickpeas and Leeks

February 09, 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.

Vegan Scotch Pancakes with Fava Flour

February 10, 2018

These quick and simple vegan pancakes can be cooked from scratch in just half an hour. The Fava Bean Flour adds a deliciously nutty earthiness. Thanks to Maggie Franks of Delicious Nutritious for the recipe inspiration.

Frangipane Plum Tart with Yellow Pea Pastry

December 05, 2016

This tempting plum tart uses Hodmedod's Yellow Pea Flour for a superbly crisp golden pastry with a subtly sweet and nutty flavour. The flour is naturally gluten-free but as easy to work as any wheat flour.

Yellow Pea Pastry Mince Pies

December 02, 2016

Bring the joy of pulses into your Christmas festivities with these mince pies using delicious and high-protein pastry made with our Yellow Pea Flour. All our pulse flours make superb pastry and this recipe can be very easily adapted for other pies and tarts.

Green Pea Popovers (Mini Yorkshire Puddings)

July 02, 2016

Bite-size Yorkshire Puddings - or popovers - made with 100% green pea flour, which makes a beautifully green, delicately pea-flavoured, gluten-free batter.

Quinoa Salad with Avocado and Olives

July 01, 2016

A really simple salad that's quick to make and ready in 15 minutes. It's delicious on its own or served as a side dish.

Braised Fennel with Whole Fava Beans

January 10, 2016

This recipe from Vicky Jones, which features in her book Out of the Pod, works wonderfully with our whole fava beans - the earthy meatiness of the beans combining perfectly with the fennel and red wine.

Fava Bean and Tomato Loaf with Salsa Verde Topping

January 07, 2016

This fava bean and tomato loaf with salsa verde topping was one of the dishes served at our Pulse Feast - part of a global celebration to mark the launch of the International Year of Pulses.

Cacao-Quinoa Crispy Cakes

January 01, 2016

These cacao-quinoa crispy cakes are Jenni Sherington's brilliant wholefood take on those rice-crispy nest we all used to make as children.

Parched Peas for Bonfire Night (& Other Nights)

October 13, 2015

Carlin Peas (or black badgers, brown badgers, grey peas, maple peas, black peas...) make a great substitute for Puy lentils or chickpeas in salads, stews, curries and dips, but traditionally they're eaten 'parched' - particularly in the north of England and especially on Bonfire Night.

Moroccan Bessara: a Fava Bean Soup or Dip

September 09, 2015

In Morocco Split Dried Fava Beans are used as the main ingredient of bessara, a spiced dish that can be served as a dip much like houmous or as a soup.

English Pease Pudding - made with Split Yellow Peas

May 06, 2015

Pease pudding hot, pease pudding cold... Still much loved and eaten in the North East pease pudding is sadly overlooked elsewhere but is an easy and satisfying dish to make with Split Yellow Peas.

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