by Day Radley
May 13, 2019
1 Comment
We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious wrinkled pea flour or green pea flour.
Read More
by The Cook and Him
May 11, 2019
Sam, Phil and Meg the dog of cookery blog
The Cook and Him are spoiling us with these Yellow Pea Fritters, made with our
Organic Split Yellow Peas and
Yellow Pea Flour. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast
- or serve with salad for a light lunch.
Read More
by Jenny Chandler
February 24, 2018
2 Comments
Split yellow peas make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.
Read More
by Jenny Chandler
November 10, 2017
3 Comments
This inventive pie from Jenny Chandler uses
mushy peas as the heart of a comforting winter pie that makes a meal in itself or imposing side dish.
Read More
by Jenny Chandler
November 10, 2017
Spice up your
Classic Mushy Peas with Jenny's Chandler quick but delicious recipe to add a little Moorish pizzazz to good old British marrowfat peas.
Read More
by Jenny Chandler
November 10, 2017
7 Comments
Best known as an accompaniment to fish and chips, mushy peas have much more to offer. Here's Jenny Chandler's recipe for simple but sublime classic mushy marrowfat peas, with a solution to achieving a rich green colour without food colouring, and suggestions for mouth-watering ways to serve them.
Read More
by Nick Saltmarsh
May 15, 2017
1 Comment
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.
Read More
by Niki Webster
December 07, 2016
These fantastic falafels are deliciously fresh, light and spicy, combining crunchy carrot with creamy
Quinoa Flakes and nutty
Carlin Peas. We love
Fava Bean Falafel but can't fault these for a change. This recipe was created by Niki of food blog
Rebel Recipes, who we met at the Soil Association BOOM Awards, where she carried off the award for best food blog - well deserved!
Read More
by Carol Kearns
December 03, 2016
3 Comments
Perfect for winter evenings, this delicious seasonal recipe makes use of squash and Hodmedod’s canned
Red Haricot Beans and
Carlin Peas. Developed by Carol Kearns, who not only creates the lovely illustrations for our packaging but also publishes recipes on her blog
The Art of Baking it’s easy to make and wonderfully warming.
Read More
by Nick Saltmarsh
December 01, 2016
1 Comment
These delicious vegan and gluten-free dhal bread rolls are perfect as a snack, a lunchtime side to a salad, or a healthy accompaniment to South Asian curries and stews. Besides our
Wrinkled Pea or
Green Pea Flour they contain a host of other nutritious ingredients like chia seeds and coconut flour. This recipe was created by the inspired Salima Dhalla of
Food Witch cookery school.
Read More
by Gabriel Titchiner
August 12, 2016
1 Comment
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.
Read More
by Lizzy Hughes
July 28, 2016
This vibrant Split Green Pea Soup was created by Lizzy Hughes of Our Lizzy vegetarian cookery school in Malvern, Worcestershire. Topped with fresh mint and croutons it's fantastically bright and fresh, just the thing for a warm summer evening!
Read More