Mushy Pea, Parsnip & Potato Cakes

Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him November 27, 2023

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

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Julie's Apple Shred Buddha Bowl

Julie's Apple Shred Buddha Bowl

by Julie Bailey September 27, 2023

Apple shreds make an excellent addition to a salad or Buddha bowl, their vibrant colour and sweet taste balancing well with savoury elements. Julie, of Apple Natural, made this a beautiful bowl for our visit on a very hot summer's day. We combined elements from our gardens with Julie's apple shreds and locally sourced vegetables.

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Baked Beans with Flamingo & Yellow Peas

Baked Beans with Flamingo & Yellow Peas

by James Taylor September 14, 2023

Chef James Taylor is on a mission to get pulses into school meals, using Hodmedod's beans, peas, lentils and chickpeas all this term as part of special Pulses Days in primary schools. Here's his recipe for baked "beans" made with pink and yellow peas from British farms instead of the usual navy beans (mostly from the US and Canada).

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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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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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Refried Carlin Peas

Refried Carlin Peas

by Jenny Chandler April 03, 2023

Another wonderful recipe from Jenny Chandler, author of Pulse and Super Pulse. This time she is bringing Mexican flavours to the British Carlin Pea!

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Warm Carlin Pea “Hummus” and Salad

Warm Carlin Pea “Hummus” and Salad

by Jenny Chandler April 01, 2023

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.

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Flamingo Pea Paprikash

Flamingo Pea Paprikash

by Isabella Palmer March 31, 2023

Based on the Hungarian dish Chicken Paprikash, but with a veggie twist. Isabella has replaced the chicken with our Whole Flamingo Peas, to make a hearty meal, flavoured with sweet paprika.

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Crispy Mushy Pea Cakes

Crispy Mushy Pea Cakes

by Isabella Palmer March 30, 2023

Leftover mushy peas from the night before? No problem! Isabella Palmer has created a wonderful recipe to enjoy the next day for lunch.

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Yellow Pea ‘Cornbread’ with Lime and Chilli

Yellow Pea ‘Cornbread’ with Lime and Chilli

by Amy Oboussier March 27, 2023

Pea bread is easy, quick and cheap to make, perfect for week-night dinners and as an added bonus it’s high in protein and fibre. It would work perfectly with our recipes for Slow Cooker Bean & Pea Chilli or any of our soups.

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Egg yolk Ravioli

Fresh Egg Yolk Raviolo

by Carmela Sereno Hayes March 06, 2023

Food writer, blogger and expert pasta-maker Carmela Sereno Hayes, of Carmela's Kitchen, has created this delicious pasta recipe with our green and yellow pea flours. Relatively inexpensive but impressive this recipe uses delicious ingredients to make a sublime pasta, the perfect starter for any dinner party.

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