Indian

Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

For Bonfire Night Isabella has been inspired by the traditional Lancashire dish parched peas to make these curried peas with buttery parathas.

These fritters from Eden Owen-Jone were inspired by the North Indian lentil fritter Dahi Vada, traditionally served after being fried and soaked, in a smothering of spiced yogurt and topped with coriander and tamarind chutneys.

This irresistible recipe comes from Romy Gill's new book Romy Gill's India: Recipes from Home. In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavours that define her childhood.

Make sweets with peas! Hema Mavers' version of Indian laddu made with yellow pea flour, rose chocolate and Brazil nuts soaked in rose and dandelion syrup makes a great alternative to fudge.

Forage wild spring greens or use up wilted leaves from the fridge with Amy Oboussier’s fresh and vibrant Green Coconut Curry with Flamingo Peas.

This easy dal recipe is made with our flamingo peas. Split Flamingo peas are part of our range of products at Holland & Barrett. Their bright colour comes from cotyledon.

This is a very loose use of the name kedgeree - essentially we’re talking grain, smoked fish and curry flavours. The emmer wheat gives this great texture and a more substantial, filling quality than rice.

Here we have another recipe for James Taylor's school meals. James works in two London primary schools, improving their school meals to provide nutritious, delicious and environmentally sustainable meals for their children. We started working with James in 2023 to help him get pulses on the menu in his school. James describes the challenges of introducing young people to pulses when they are unfamiliar with them in their diets. However, James has shared with us a few of his recipes for success.

Daily dal? We've gathered dal recipes for a different dal every day for a fortnight - and there are countless more variations on this nourishing meal of spiced split pulses. . This green pea dal from Martin Hill is the latest addition to our collection; it's rich, indulgent and packed with flavour.

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.

This delicious dal recipe is from Martin Hill. Made with warming spices like black cardamom, cinnamon and smoked paprika. Our olive green lentils are a great addition to any dal, as they keep their shape well and bring a nutty flavour. Topped off with crispy paneer and quick pickled red onion.