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Summer Bean Salad with Umami Dressing A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours. Read More
Fava Farfalle with Pinenuts and Tomato 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. Read More
Fava Santorini using Hodmedod's Yellow Split Peas Despite the name this dish from the Greek island of Santorini is made not with fava beans but with split yellow peas - or more traditionally with an entirely different species of pulse, Lathyrus clymenum. Read More
Easy Gluten-Free Pea Pasta Making fresh gluten-free pasta from scratch couldn’t be easier with our Yellow or Green Pea Flour, with or without a pasta machine. Read More
Simple but Delicious Pulse Pancakes Pack your pancakes with the flavour and extra protein of pulse flour! Our fava bean and pea flours make great tasting pancakes, simply by substituting them for wheatflour in a standard pancake recipe. Read More
Spiced Carrot and Quinoa Falafels with Slaw These fantastic falafels are deliciously fresh, light and spicy, combining crunchy carrot with creamy Quinoa Flakes and nutty Carlin Peas. We love Fava Bean Falafel but can't fault these for a change. This recipe was created by Niki of food blog Rebel Recipes, who we met at the Soil Association BOOM Awards, where she carried off the award for best food blog - well deserved! Read More

Courgette, Pea and Mint Fritters
This recipe for light and cheerful courgette, pea and mint fritters comes to us from Sus Davy, who writes the delightful blog: Rough Measures. This wonderful summer recipe makes use of our Green Pea Flour, and we can't wait to try it out for ourselves!

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Split Green Pea Soup with Mint
This vibrant Split Green Pea Soup was created by Lizzy Hughes of Our Lizzy vegetarian cookery school in Malvern, Worcestershire. Topped with fresh mint and croutons it's fantastically bright and fresh, just the thing for a warm summer evening!

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Quinoa Salad with Avocado and Olives
A really simple salad that's quick to make and ready in 15 minutes.  It's delicious on its own or served as a side dish.

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Asparagus Soup with Split Fava Beans
Carol Kearns, who produces the illustrations for our packaging, created this delicious seasonal recipe using Norfolk asparagus and Hodmedod’s British-grown split dried fava beans.

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