Peas

Frangipane Plum Tart with Yellow Pea Pastry

December 05, 2016

This tempting plum tart uses Hodmedod's Yellow Pea Flour for a superbly crisp golden pastry with a subtly sweet and nutty flavour. The flour is naturally gluten-free but as easy to work as any wheat flour.

Roasted Squash with Spicy Beans

December 03, 2016

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.

Yellow Pea Pastry Mince Pies

December 02, 2016

Bring the joy of pulses into your Christmas festivities with these mince pies using delicious and high-protein pastry made with our Yellow Pea Flour. All our pulse flours make superb pastry and this recipe can be very easily adapted for other pies and tarts.

Green Pea Dhal Bread

December 01, 2016

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.

Fava Bean and Green Pea Flatbreads

December 01, 2016

Wonderfully quick and easy to cook but absolutely delicious served fresh from the pan and warm, these flatbreads are superb as a side to a light meal. Created by Niki Webster of Rebel Recipes, they pair perfectly with her Spiced Carrot and Quinoa Falafels with Slaw but also excellent with Fava Bean Hummus or Fava Bean Falafels.

Pastizzi

August 12, 2016

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.

Split Green Pea Soup with Mint

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!

Aine Carlin's Carlin Pea Chilli Bowl

March 10, 2016

When we discovered food writer Aine Carlin we couldn't resist sending her some of our carlin peas. She was delighted to find she shared her name with a pea (after all, her blog is called PeaSoup!) and quickly put our gift to good use.

Carlin Pea Chocolate Brownies with Raisins

February 29, 2016

Sue, who looks after our bookkeeping, is a great baker - in fact she teaches bread making all over Norfolk and Suffolk at her Bread Workshops. Naturally we were delighted when she brought in some of these delicious Carlin pea brownies!.

Buckwheat & Pea Loaf with Banana, Walnuts & Berries

January 11, 2016

This wonderfully fruity loaf from Jenni Sherington makes superb use of our Buckwheat and Yellow Pea Flours.

Parched Peas for Bonfire Night (& Other Nights)

October 13, 2015

Carlin Peas (or black badgers, brown badgers, grey peas, maple peas, black peas...) make a great substitute for Puy lentils or chickpeas in salads, stews, curries and dips, but traditionally they're eaten 'parched' - particularly in the north of England and especially on Bonfire Night.

Marrowfat Pea and Spinach Cakes

September 06, 2015

For Lindsey Dickson of The Eating Tree our marrowfat peas evoke memories of her feisty Yorkshire Grandmother. Here Lindsey uses them to make tasty spinach and pea cakes - perfect for a light lunch.

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