Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments... Tagged "Peas"

Marrowfat Pea Croquettes

May 28, 2025

These marrowfat pea croquettes make a perfect starter or canapé, a nod to classic British fish and chip shops - especially when served with tartare sauce and pickles!

Pea, Corn & Spring Onion Fritters

April 16, 2025

One of the quickest, easiest and most satisfying brunch dishes to cook at home has got to be vegetable fritters. You can use just about any vegetables you like with superb results. Our pulse flours are perfect for keeping all that deliciousness together into a light, yet hearty patty.

Flamingo Peas with Kale and Walnut Pesto

November 25, 2024

Generally, pesto is made with pine nuts, basil, olive oil & a hard cheese like Parmesan or pecorino. However, Josiah has created this recipe as a wonderful seasonal alternative using winter greens like Cavolo Nero. Walnuts are also substituted for pine nuts as they have a similar oil rich texture and earthy flavour.

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

November 14, 2024

Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

Winter Stew with Croutons & Greens

November 06, 2024

This dish from Hodmedods founder Josiah, was inspired by reducing food waste. Perfect using up the ends of bread, cheese and herbs, plus the leftover marinade from Rebel Recipes' brilliant Balsamic Tofu and Smoky Chickpeas recipe!

Creamy Polenta Mash with Salt & Vinegar Peas & Crispy Kale

October 29, 2024

This warming combination is made for eating from a mug or bowl, stood around a campfire or snuggled under a blanket on the sofa. The polenta is smooth, rich and moreish whilst the crispy carlin peas and kale contrast in texture and give it some whizz with a sweet, salty tang.

Salsa Verde Carlin Peas

October 27, 2024

Parched peas were a very common street food in the UK for a couple of hundred years; these days, they're much harder to find. They are a traditional treat made with carlin peas, with lashings of vinegar and salt, often eaten on Bonfire Night.

Buttery Parched Pea Parathas

October 24, 2024

For Bonfire Night Isabella has been inspired by the traditional Lancashire dish parched peas to make these curried peas with buttery parathas.

Marrowfat Pea & Smoked Tofu Bon Bons with Burnt Leek XO

September 29, 2024

These bon bons have a moist savoury filling with a crunchy breaded exterior. The marrowfat peas are gently simmered until tender before being mixed with smoked tofu to create the filling. Eden has paired them with a burnt leek XO sauce which is deeply savoury, spicy, sweet and a little smokey. Together they make the perfect side dish or starter.

Marrowfat Pea Guacamole

August 08, 2024

For anyone looking for more local alternatives to much loved imported ingredients, Victoria Cowan has created a pulse based guacamole by replacing avocados with British-grown marrowfat peas. It's super delicious, nutritious and good for the planet.

Carlin Peas à La Française

July 23, 2024

Give carlin peas the petits pois treatment: braising with butter, onion, white wine, lettuce and mint. The hearty nuttiness of the carlin peas makes for a more substantial dish than traditional fresh green peas. Serve with boiled Jersey Royals or other new potatoes to soak up the buttery sauce.

Flamingo Pea Dal

March 22, 2024

This easy dal recipe is made with our flamingo peas. Split Flamingo peas are part of our range of products at Holland & Barrett. Their bright colour comes from cotyledon.

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Peas