Hearty

Pease pudding hot, pease pudding cold... Still much loved and eaten in the North East pease pudding is sadly overlooked elsewhere but is an easy and satisfying dish to make with Split Yellow Peas.

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.

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.

Lindsey Dickson shares a recipe for left-over cooked Quinoa, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!

Remaining firm when cooked, Hodmedod's British-grown Whole Yellow and Blue Peas have a texture and delicate sweet flavour that is ideal in South Asian cookery.

Our Red Haricot Beans are perfect for a classic New World chilli with or without the meat - here's our recipe for a vegetarian chilli.

This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans.

For Ful Medames in a hurry try our very quick recipe using Hodmedod's Baked British Beans.

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.