Emmer “Kedgeree”

Emmer “Kedgeree”

by Jenny Chandler February 02, 2024

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.

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Chana Masala for School Meals

Chana Masala for School Meals

by James Taylor February 02, 2024

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.

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Green Pea & Spinach Dal with Crispy Paneer

Green Pea & Spinach Dal with Crispy Paneer

by Martin Hill December 15, 2023

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.

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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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Tomato Dal With Crispy Paneer

Tomato Dal With Crispy Paneer

by Martin Hill March 23, 2023

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.

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Parsnip, Lime and Coconut Soup

Pea, Parsnip, Lime & Coconut Soup

by Sarah Cotterell and Aitana Infante February 26, 2023

Another wonderful recipe from Aitana and Sarah’s book A La Mesa. This hearty soup celebrates the humble parsnip, paired with our Split Yellow or Flamingo Peas.

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Yellow Dhal Curry with Pol Sambol

Yellow Dhal Curry with Pol Sambol

by Sarah Cotterell and Aitana Infante February 06, 2023

A wonderfully fragrant and filling dhal recipe from A La Mesa, a celebration of food from the childhoods and travels of Sarah and Aitana of The Little Cooking Pot in Clapton. A La Mesa is a joyous and mindful guide to growing, sourcing, preserving, cooking, eating and composting. This recipe was inspired by Sarah’s travels in Sri Lanka.

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Butternut Squash, Chickpea & Spinach Soup

Butternut Squash, Chickpea & Spinach Soup

by Chetna Makan January 09, 2023

This hearty soup from Chetna's Healthy Indian is filling by itself but can also be served over rice. The delicate spicing brings together the simple flavours of the chickpeas, squash and spinach.

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Brunch Chaat with Carlin Peas and Tomatoes

Brunch Chaat with Carlin Peas and Tomatoes

by Tom Hunt May 07, 2020

This deliciously spicy recipe is from Tom Hunt's book Eating for People, Pleasure & Planet, an inspiring exploration into the question of what sustainable food really is and a manifesto for how to achieve it while eating healthier and better tasting food.

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British Dal Makhani

British Dal Makhani

by Jenny Chandler March 11, 2018 2 Comments

In this high days and holidays dal from Northern India, enriched with butter and cream, Jenny Chandler substitutes British whole lentils and red haricot beans for the traditional black urad dal and red kidney beans. As Jenny says, "the result is just heaven", perfect as a stand alone main dish with a little rice or a flatbread alongside or great as a player in an indulgent spread.

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Dal Saag – Split Yellow Pea and Spinach Dal

Dal Saag – Split Yellow Pea and Spinach Dal

by Jenny Chandler February 24, 2018 2 Comments

Split yellow peas make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.

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Fava Bean Biryani

Fava Bean Biryani

by Nick Saltmarsh October 15, 2017 2 Comments

This vegan fava bean biryani is surprisingly easy to make but served from the cooking pot it provides an impressive, delicious and hearty centrepiece for a Kashmiri feast - or makes a satisfying meal in itself.

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