Lentil Ragu

Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

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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Green Pea Gnocchi with Broad Beans and Greens

Green Pea Gnocchi with Fava Beans and Greens

by The Cook and Him August 20, 2020

Looking for something different for dinner? With a few simple ingredients, making Gnocchi at home couldn't be easier! This gluten-free recipe from The Cook and Him uses marrowfat pea flour, which adds a delicate pea flavour to the dish.

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Quinoa Cakes with Chimichurri Yoghurt

Quinoa Cakes with Chimichurri Yoghurt

by Melissa Hemsley February 08, 2020

"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley

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Winter Vegetable Stew with Herb Dumplings

Winter Vegetable Stew with Emmer and Herby Fava Dumplings

by The Cook and Him October 30, 2019

This winter veg stew makes a hearty and warming supper for a cold dark evening, with nutty emmer grains and deliciously savoury fava bean flour dumplings. And at Halloween it's a great use for any surplus pumpkin flesh, far too good to waste!

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Whole Yellow Pea and Mushroom Soup

Whole Yellow Pea and Mushroom Soup

by Lindsey Dickson September 04, 2015 1 Comment

With a nod to the famous Ärtsoppa, traditionally served in Swedish homes on a Thursday evening, Lindsey Dickson of The Eating Tree has come up with a warming whole yellow pea soup.

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Sicilian Maccu: Whole Fava Bean Soup

Sicilian Maccu: Whole Fava Bean Soup

by Nick Saltmarsh March 19, 2013 2 Comments

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.

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