British

Traditional British Mushy Peas

November 10, 2017 7 Comments

Best known as an accompaniment to fish and chips, mushy peas have much more to offer. Here's Jenny Chandler's recipe for simple but sublime classic mushy marrowfat peas, with a solution to achieving a rich green colour without food colouring, and suggestions for mouth-watering ways to serve them.

Gratin of Leek with Naked Barley Flakes

August 24, 2017

Inspired by a recipe from River Cottage's Gill Meller, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted Naked Barley Flakes or try Rye Flakes - to make a simple lunch or sumptuous side.

Summer Bean Salad with Umami Dressing

August 20, 2017

A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours.

Seeded Brown Loaf with Fava Bean Flour

December 06, 2016

As well as devising cake and biscuit recipes, Carol Kearns - who does the rather nice illustrations for our packaging - has developed this fabulous seeded loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour with optional Camelina and Chia seeds.

Frangipane Plum Tart with Yellow Pea Pastry

December 05, 2016 2 Comments

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.

Asparagus Soup with Split Fava Beans

May 26, 2016

Carol Kearns, who produces the illustrations for our packaging, created this delicious seasonal recipe using Norfolk asparagus and Hodmedod’s British-grown split dried fava beans.

Aine Carlin's Carlin Pea Chilli Bowl

March 10, 2016 4 Comments

When we discovered food writer Aine Carlin we couldn't resist sending her some of our carlin peas. She was delighted to find she shared her name with a pea (after all, her blog is called PeaSoup!) and quickly put our gift to good use.

Quinoa and Wheat Flour Loaf

March 08, 2016 1 Comment

Our Essex grown and milled quinoa flour lends a nutty edge to Bread Workshop Sue's white loaf, it also brings a range of amino acids and micro nutrients not present in wheat flour - delicious and nutritious!

Parched Peas for Bonfire Night (& Other Nights)

October 13, 2015 16 Comments

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.

Marrowfat Pea and Spinach Cakes

September 06, 2015 1 Comment

For Lindsey Dickson of The Eating Tree our marrowfat peas evoke memories of her feisty Yorkshire Grandmother. Here Lindsey uses them to make tasty spinach and pea cakes - perfect for a light lunch.

Ginger Fox Cake - made with Carlin Peas

June 18, 2015 5 Comments

Made with Hodmedod's Red Fox Carlin Peas, this moist, rich cake was served to great acclaim and devoured with much enthusiasm at our recent Open Day - another superb recipe from Lindsay Dickson of The Eating Tree.

English Pease Pudding - made with Split Yellow Peas

May 06, 2015 5 Comments

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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