Mediterranean

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.

Lizzy Hughes of the Our Lizzy vegetarian cookery school in Malvern, Worcestershire sent us this mouth-watering recipe for a spicy and colourful summer salad of our "Black Badger" Carlin Peas.

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.

This rich whole fava bean soup is said to have been eaten in almost every Sicilian home since Roman times. It's delicious as a soup but can also be left to set and cut into slices and fried.