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.
This deliciously spicy recipe is from Tom Hunt's book Eating for People, Pleasure & Planet
, an inspiring exploration into the question of what sustainable food really is and a manifesto for how to achieve it while eating healthier and better tasting food.
Traditional Spanish paella is usually cooked with fish or meat but The Cook & Him
have given it a vegan twist, incorporating British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.
These fantastic falafels are deliciously fresh, light and spicy, combining crunchy carrot with creamy Quinoa Flakes
and nutty Carlin Peas
. We love Fava Bean Falafel
but can't fault these for a change. This recipe was created by Niki of food blog Rebel Recipes
, who we met at the Soil Association BOOM Awards, where she carried off the award for best food blog - well deserved!
Perfect for winter evenings, this delicious seasonal recipe makes use of squash and Hodmedod’s canned Red Haricot Beans
and Carlin Peas
. Developed by Carol Kearns, who not only creates the lovely illustrations for our packaging but also publishes recipes on her blog The Art of Baking
it’s easy to make and wonderfully warming.
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
Sue, who looks after our bookkeeping, is a great baker - in fact she teaches bread making all over Norfolk and Suffolk at her Bread Workshops
. Naturally we were delighted when she brought in some of these delicious Carlin pea
(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.
Lindsey Dickson's Black Badger bars are an energy and protein packed version of a brownie, but with the addition of ground almonds, dried apricots and Black Badger Carlin Peas.
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
Lizzy Hughes of the Our Lizzy vegetarian cookery school in Malvern, Worcestershire sent us this mouth-watering recipe for a spicy and colourful summer salad of our "Black Badger" Carlin Peas.