Sue Hudson is back again with this unbelievably moreish recipe from Malta. Pastizzi are a wonderfully savoury pastry filled with either ricotta cheese, or in this case, delightfully spiced mushy peas made from our very own British Grown Split Green Peas.
We were delighted when Patrick Campbell of pop-up restaurant The Dressing Room asked if they could use our British-grown pulses and quinoa. This is the amazing salad they created with our British Quinoa.
It's not strictly hummus - which literally means chickpeas - but this quick, easy and delicious ful nabed dip makes a great alternative. Made with Split Fava Beans with no need to soak, it can be cooked from scratch in 30 to 40 minutes. Best served warm!
Esteemed food and cookery writer Geraldene Holt devised this recipe for an aromatic Mediterranean-inspired salad of Hodmedod’s British Quinoa.
This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans.