Puffed Quinoa and Chocolate Fridge Cake
Josiah created this delicious fridge cake and brought it in for our morning coffee break one day. A superbly chocolatey treat that's easy to make.
Aine Carlin's Carlin Pea Chilli Bowl
When we discovered food writer Aine Carlin we couldn't resist sending her some of our carlin peas. She was delighted to find she shared her name with a pea (after all, her blog is called PeaSoup!) and quickly put our gift to good use.
Quinoa and Wheat Flour Loaf
Our Essex grown and milled quinoa flour lends a nutty edge to Bread Workshop Sue's white loaf, it also brings a range of amino acids and micro nutrients not present in wheat flour - delicious and nutritious!
Carlin Pea Chocolate Brownies with Raisins
Sue, who looks after our bookkeeping, is a great baker - in fact she teaches bread making all over Norfolk and Suffolk at her Bread Workshops. Naturally we were delighted when she brought in some of these delicious Carlin pea brownies!.
Buckwheat & Pea Loaf with Banana, Walnuts & Berries
This wonderfully fruity loaf from Jenni Sherington makes superb use of our Buckwheat and Yellow Pea Flours.
Fava Bean and Tomato Loaf with Salsa Verde Topping
This fava bean and tomato loaf with salsa verde topping was one of the dishes served at our Pulse Feast - part of a global celebration to mark the launch of the International Year of Pulses.
Fava Bean, Ginger and Sweet Potato Cake
Carol Kearns our talented illustrator, also writes a baking column for EDP Norfolk Magazine, a few months ago she came up with this gluten free fava bean, ginger and sweet potato cake - easy to bake, great to eat.
Chocolate Avocado Mousse Quinoa Tart
Jenni Sherington has created this amazingly healthy and nutritious desert using our quinoa flour. It might not look like it but this pudding could count as one of your 5 a day - better still, it's delicious!
Parched Peas for Bonfire Night (& Other Nights)
Carlin Peas (or black badgers, brown badgers, grey peas, maple peas, black peas...) make a great substitute for Puy lentils or chickpeas in salads, stews, curries and dips, but traditionally they're eaten 'parched' - particularly in the north of England and especially on Bonfire Night.
Berber Stew with Red Haricot Beans
This delicious North African inspired stew is great way to use our Red Haricot Beans (dried or canned) and, as Lindsey says, it's brilliant for dinner or for breakfast.
Turkish Bakla: Fava Bean and Dill Purée
Hodmedod’s friend Anna Colquhoun, the talented and inspiring culinary anthropologist, has sent us this recipe for Bakla, a traditional split fava bean and dill purée, from her travels in Turkey.
Lime, Mint and Olive Quinoa Salad
This recipe for a quick but delicious quinoa salad, from our friend Bintu Hardy’s blog Recipes from a Pantry, has become a regular favourite for our deliciously nutty and light British Quinoa.