Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits.
This recipe was inspired by a dish from Reble Recipes's Instagram feed. The main difference is that we used dried chickpeas, put a bit of ras el hanout in the marinade and used Liberty Fields Dorset apple balsamic and apple syrup instead of balsamic and maple syrup.
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.
Sarah and Aitana of The Little Cooking Pot love to recreate dishes they’ve tasted abroad, using as much British produce as possible. On an adventure in Japan, they made a lifelong friendship with Nana, who taught them how to make miso. Since that trip, 5 years ago, making miso has become an annual tradition in their kitchen.
This flexible tempeh recipe from Victoria Cowan can be made with any of our pulses. Pictured are Victoria's split flamingo pea and marrowfat pea tempehs.
This delicious recipe is from Salma Hage's superb new book The Levantine Vegetarian. We love to take inspiration from the big flavours of Middle-Eastern pulse and wholegrain dishes.
Here we have another recipe for James Taylor's school meals. James works in two London primary schools, improving their school meals to provide nutritious, delicious and environmentally sustainable meals for their children. We started working with James in 2023 to help him get pulses on the menu in his school. James describes the challenges of introducing young people to pulses when they are unfamiliar with them in their diets. However, James has shared with us a few of his recipes for success.
Farinata is a simple but delicious street food from north-western Italy. Made by soaking chickpea flour and then baking or frying on high heat to make a unleavened savoury 'pancake'. The charming (but presumably apocryphal) story of its origin was that a group of Roman soldiers cooked farinata a shield.
Abra Berens’ raw courgette salad with crispy chickpeas is perfect for any summer or early autumn feast, pairing well with grilled meat or seasonal vegetables. It’s one of many inspiring recipes in Abra’s brilliant book Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes.
Chef James Taylor's Lentil & Chickpea Lasagne is a perfect meal to introduce children to pulses. Lasagne is a popular and comforting dish that most children are familiar with, encouraging them to eat pulses they may not have tried before.
Here at Hodmedods we sell a number of British-grown seeds, and these quick and easy crackers showcase them perfectly. Alongside this vibrant beetroot hummus, this makes the perfect light lunch, afternoon snack or drinks party nibbles.
