by James Taylor
September 15, 2023
Chef James Taylor's Lentil & Chickpea Lasagne is a perfect meal to introduce children to pulses. Lasagne is a popular and comforting dish that most children are familiar with, encouraging them to eat pulses they may not have tried before.
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by James Taylor
May 09, 2023
Wholesome and packed with flavour, this "risotto" is made with wholegrain wheat, fava beans and seasonal asparagus. The wheat grains are cooked slowly in white wine and stock and finished with Parmesan. With less starch than the usual risotto rice, the wheat has a delicious nutty taste and slightly crunchy texture different from a traditional rice risotto.
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by Rosie Mackean
April 26, 2023
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.
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by The Cook and Him
October 04, 2022
This delicious recipe from The Cook and Him makes a perfect meal for two, with eggs lightly poached over a rich sauce of tomatoes and Split Fava Beans.
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by Josiah Meldrum
April 21, 2021
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Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of
Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our
British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.
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by The Cook and Him
August 21, 2019
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Traditional Spanish paella is usually cooked with fish or meat but
The Cook & Him have given it a vegan twist, incorporating British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.
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by The Cook and Him
August 02, 2019
Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.
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by The Cook and Him
May 16, 2019
We set
The Cook & Him a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown
Whole Olive Lentils and fermented
Fava Bean Umami Paste. Packed with flavour, it can be made ahead of time, ideal for feeding a crowd or batch cooking for midweek dinners.
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by Jenny Chandler
October 01, 2017
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.
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by Nikki Webster
June 28, 2017
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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.
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by Carmela Sereno Hayes
May 20, 2017
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.
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by Nick Saltmarsh
May 15, 2017
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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.
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