Vegetarian Haggis with Clapshot

Vegetarian Haggis with Clapshot

by Amy Oboussier January 25, 2024

The perfect recipe for Burns Night celebrations. This vegetarian interpretation of haggis combines our Whole Naked Oats, Pearled Barley and Olive Green Lentils to create a wholesome texture.

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Crispy Flamingo & Blue Peas with Labneh & Lemon Oil

Crispy Flamingo & Blue Peas with Labneh & Lemon Oil

by Sam Hamrebtan July 09, 2023

This recipe is perfect for a summer starter, a nibble with drinks or BBQ side dish. The crispy peas are packed with protein and paired with anti-inflammatory spices and herbs.

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Coriander & Mustard Seed Crepes

Coriander & Mustard Seed Crepes

by Sam Hamrebtan June 29, 2023

This twist on traditional crêpes is made with yellow pea and fava bean flour, making it a great source of plant-based protein and gluten-free too. Created by the talented nutritionist, cook, grower and food presenter Sam Hamrebtan.

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Pea & Bean Dhebra

Pea & Bean Dhebra

by Sam Hamrebtan June 21, 2023

Inspired by traditional Gujarati dhebra, a bread typically made with millet flour, this delicious and nutritious recipe from Sam Hamrebtan uses our yellow pea and fava bean flour, milled from British-grown pulses.

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Falafel with Seaweed

Falafel with Seaweed

by Mara Seaweed June 12, 2023

Add a few of these moreish falafels to a pitta bread and load up with sliced lettuce or cabbage, cucumber, yoghurt and a dollop of hummus. Hard to beat for a quick, nutritious and satisfying lunch.

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Carrot and Smoked Quinoa Kibbeh

Carrot and Smoked Quinoa Kibbeh

by Rachel Steeds May 05, 2023

Rachel Steeds of plant-based kitchen Greenhouse has created this wonderful vegan twist on the Middle Eastern classic Kibbeh. Typically made with bulgur wheat and meat, Rachel's version combines pulses, smoked quinoa, carrots and spices for a flavour-packed dish.

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Roasted Beetroot with Lentils, Whipped Lemon Tahini, Pumpkin Seeds & Spices

Roasted Beetroot with Lentils, Whipped Lemon Tahini, Pumpkin Seeds & Spices

by Isabella Palmer March 29, 2023

Another lovely recipe from journalist and recipe developer Isabella Palmer. Isabella’s passion for seasonal and sustainable ingredients is a theme of all her recipes.

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Lakshmi's YQ, Squash & Coriander Parathas

Lakshmi's YQ, Squash & Coriander Parathas

by Henrietta Inman October 30, 2020

This beautiful recipe was shared with Henrietta Inman, Wakelyns resident cook and baker, by Lakshmi, who visited during the apple harvest.

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BBQ Bean & Lentil Tacos

BBQ Bean & Lentil Tacos

by The Cook and Him July 28, 2020

Enhanced by the citrus aroma of our Sussex coriander seeds, these spicy bean and lentil tacos from The Cook & Him make a perfect summer supper. Or a feast if followed by their Summer Fruit Galettes.

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Brunch Chaat with Carlin Peas and Tomatoes

Brunch Chaat with Carlin Peas and Tomatoes

by Tom Hunt May 07, 2020

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.

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Bean and Beetroot Burgers

Bean and Beetroot Burgers

by Claire Thompson July 07, 2018 2 Comments

This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's The Art of the Larder, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using any of our canned red haricot beans, whole fava beans or even carlin peas - and either flaked quinoa or naked barley flakes substitute well for the rolled oats.

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Dal Saag – Split Yellow Pea and Spinach Dal

Dal Saag – Split Yellow Pea and Spinach Dal

by Jenny Chandler February 24, 2018 2 Comments

Split yellow peas make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.

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