Sarah and Aitana use our pearled naked barley rather than traditional arborio rice for this orzotto alternative to more familiar risotto. Barley’s nutty flavour complements the earthy mushrooms well. This recipe can be varied with other whole grains like naked oats or black barley.
Pasta e Lenticchie is one of the most delicious soups in the Italian hearty soup canon. This recipe was created by chef, food stylist and recipe developer Rosie Mackean for our Whole Olive Green Lentils. We've been growing lentils in the UK since 2015 and they're now a tasty, versatile staple of our range of British-grown wholefoods.
Food writer, blogger and expert pasta-maker Carmela Sereno Hayes, of Carmela's Kitchen, has created this delicious pasta recipe with our green and yellow pea flours. Relatively inexpensive but impressive this recipe uses delicious ingredients to make a sublime pasta, the perfect starter for any dinner party.
Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This Cook & Him recipe is perfect for a weeknight meal.
When pasta-maker extraordinaire Carmela Sereno Hayes of Carmela's Kitchen started experimenting with our pulse and quinoa flours to make pasta we were excited to see what she would come up with. She hasn't disappointed! This light but flavoursome dish of fava farfalle makes a perfect late spring lunch and is a great introduction to making pasta from scratch.
This recipe from Vicky Jones, which features in her book Out of the Pod, works wonderfully with our whole fava beans - the earthy meatiness of the beans combining perfectly with the fennel and red wine.
