This simple but delicious soup recipe from Carol Kearns demonstrates just how easy it is to make a satisfying and tasty light lunch or supper with minimal ingredients. Our Split Fava Beans are perfect for a dish like this - they don't need soaking and thicken the soup beautifully for a nutritious, filling and flavoursome dish.
These delicious vegan (no-)meatballs from The Cook & Him make an ideal midweek Veganuary supper, combining the satisfyingly earthy flavours of fava beans and quinoa with the deep intensity of our fava bean umami paste.
Matching the earthy nuttiness of our organic quinoa with the mellow but distinctive flavour of roasted cauliflower, this aromatic salad in a jar from The Cook and Him makes a perfect packed lunch and can be made up the day before.
These quick and simple vegan pancakes can be cooked from scratch in just half an hour. The Fava Bean Flour adds a deliciously nutty earthiness. Thanks to Maggie Franks of Delicious Nutritious for the recipe inspiration.
Just when you thought sprouts couldn't get any better, The Cook & Him come up with the inspired idea of combining them with nutty camelina seeds. Perfect for Christmas Day. Or any other day.
This piquant and fresh salsa verde uses our fermented Fava Umami Paste in place of the usual preserved anchovies, a vegan alternative that provides a similar savoury depth.
Inspired by a recipe from River Cottage's Gill Meller, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted Naked Barley Flakes or try Rye Flakes - to make a simple lunch or sumptuous side.
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.
An unbeatable vegan and gluten-free pizza from Nikki Webster of Rebel Recipes, made with our organic quinoa flour and bursting with Mediterranean flavour. Perfect for a light summer 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.
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.
