Dried peas aren't just about hearty, hefty, traditional dishes, as Jenny Chandler shows in this fresh, light and vibrant dish. You can use any seasonal greens here - sprout tops are particularly good, but savoy cabbage, spring greens or kale would work well too. Be generous with the garlic, ginger and chilli, this recipe is designed to zing.
Queen of pulses Jenny Chandler combines quinoa with carlin peas as a satisfying base for any roast vegetables. The fabulously nutty texture and flavour of the carlin peas works especially well, but you could swap them out for other pulses.
This salad of smoked quinoa and carlin peas comes to us from the Age Well Project. The smoky flavours from the quinoa are complimented by smoked paprika, cumin and the sweet acidity of toasted tomatoes.
Forager Leanne Townsend uses Bold Bean Co's jarred carlin peas in their stock to create this comforting autumn ragout, topped with chanterelles - or oyster mushrooms - to complement the earthy, nutty flavours of carlin peas.
Another great recipe from Martin Hill. We've quite a collection of recipes for hummus and similar dips, using different pulses and spices, but we’ve never had a smoked hummus. Halen Mon’s smoked salt and smoked water combine with our superb British-grown chickpeas to give this moreish hummus a deep, comforting flavour.
Serving a salad with a warm “hummus” base makes all the flavours sing, and feels so much for comforting on colder days. The Carlin Pea hummus is also fabulous with a baked sweet potato and plenty of dark green steamed leaves.
This Bean Chilli is a favourite in our house, when we want something comforting, hearty and with a little washing up as possible. It freezes well and can be make in large batched. We’ve made this this on the shove, in the slow cooker and even over the campfire.
This comforting and sustaining winter recipe from Jenny Chandler makes great use of our Mix #3 - All The Peas, a five variety mix of Red Fox Carlin, Black Badger Carlin, Whole Blue, Whole Yellow and Marrowfat Peas.
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.
