Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits.
This irresistible recipe comes from Romy Gill's new book Romy Gill's India: Recipes from Home. In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavours that define her childhood.
Pajeon is a delicious Korean pancake made with spring onions. Eden's version is completely plant based (traditional Pajeon is sometimes made with eggs), uses 100% fava bean flour (instead of wheat or rice flour) and fava bean umami paste (as a substitute for soy bean paste), and was cooked in a 20cm non-stick frying pan.
This tofu, based on the Burmese variety typically made from chickpea flour, is very quick and easy to make from store cupboard ingredients. It can be adapted to use other pulse flours as Victoria has done here with green pea flour.
Make sweets with peas! Hema Mavers' version of Indian laddu made with yellow pea flour, rose chocolate and Brazil nuts soaked in rose and dandelion syrup makes a great alternative to fudge.
These gluten-free potato gnocchi use our British-grown chickpea flour, but any pulse flour would work well. We've paired the gnocchi with pesto and spring veg in a rich stock and topped them with colourful chive flowers and blistered radishes.
Tereze Pospíšilová uses a blend of pulse and seed flours to make these gluten-free waffles, sweetened with banana rather than refined sugar and with a colourful seasonal rhubarb topping. The fava bean, chickpea and hemp flours contribute complex flavours, with the added benefit of high protein and fibre to keep you fuller for longer.
Breadmaking doesn't get easier or more nutritious than this loaf from Tereza Pospíšilová. This loaf is packed with grains, seeds and nuts. It can be easily adapted to what you have to hand, is delicious toasted and freezes well.
Savoury pancakes like these make a decadent dinner though the pancakes are incredibly simple to make with just three ingredients - chickpea flour, water and salt. Any pulse flour would work well in this recipe.
Farinata is a simple but delicious street food from north-western Italy. Made by soaking chickpea flour and then baking or frying on high heat to make a unleavened savoury 'pancake'. The charming (but presumably apocryphal) story of its origin was that a group of Roman soldiers cooked farinata a shield.
This twist on traditional crêpes is made with yellow pea and fava bean flour, making it a great source of plant-based protein and gluten-free too. Created by the talented nutritionist, cook, grower and food presenter Sam Hamrebtan.
Inspired by traditional Gujarati dhebra, a bread typically made with millet flour, this delicious and nutritious recipe from Sam Hamrebtan uses our yellow pea and fava bean flour, milled from British-grown pulses.
