A quick and delicious lunchtime soup, pairing the sweetness of parsnips with earthy Split Fava Beans.
Spiced pottage of Whole Fava Beans, a luxurious take on a medieval staple food.
Surprisingly easy to cook from scratch, this traditional Egyptian dish, made with Split Fava Beans, is delicious as a snack or meze.
Hodmedod's version of the classic Egyptian ful medames, which went down very well at the Aldeburgh Food Festival in 2012 when we offered samples to show off the potential of British-grown Whole Fava Beans.
It's not strictly hummus - which literally means chickpeas - but this quick, easy and delicious ful nabed dip makes a great alternative. Made with Split Fava Beans with no need to soak, it can be cooked from scratch in 30 to 40 minutes. Best served warm!
A simple but sustaining salad that matches the earthiness of Whole Fava Beans with crumbly cheese and fresh tomatoes.
For Ful Medames in a hurry try our very quick recipe using Hodmedod's Baked British Beans.
This rich whole fava bean soup is said to have been eaten in almost every Sicilian home since Roman times. It's delicious as a soup but can also be left to set and cut into slices and fried.
Inspired by the cuisine of the Gujarat region of India, this dhal is made with Split Fava Beans, a common substitute for the more traditional local hyacinth beans.
Our translation of a medieval recipe for whole fava beans, from The Forme of Cury, the earliest collection of recipes in English.