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.
Food writer, blogger and expert pasta-maker Carmela Sereno Hayes, of Carmela's Kitchen, has created this delicious pasta recipe with our green and yellow pea flours. Relatively inexpensive but impressive this recipe uses delicious ingredients to make a sublime pasta, the perfect starter for any dinner party.
This fabulous historical recipe for Pancake Day is from Neil Buttery of the British Food A History blog and podcast. Neil developed the recipe after discovering our Green Pea Flour in a shop in Manchester. Although our Green Pea Flour is not the same as Peasemeal (where the peas are toasted before being milled) it makes a good substitute.
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.
We love a dumpling! This wonderfully warming and sustaining supper is enhanced with deliciously herby fava flour dumplings. This recipe comes to us from Sarah Barton via Day Radley's Vegan Chef School.
"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
Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.
We set The Cook & Him a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils and fermented Fava Bean Umami Paste. Packed with flavour, it can be made ahead of time, ideal for feeding a crowd or batch cooking for midweek dinners.
