Kimberley Bell, founder of the Small Food Bakery in Nottingham, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her recipe for baking egg custards with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
Kimberley Bell, founder of Nottingham's Small Food Bakery
, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her formula for baking with the YQ wheat flour
milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
Traditional Spanish paella is usually cooked with fish or meat but The Cook & Him
have given it a vegan twist, incorporating British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.
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, perfect for feeding a crowd or batch cooking for midweek dinners.
Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This Cook & Him
recipe is perfect for a weeknight meal.
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 green pea flour.
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.
This simple but delicious soup recipe from Carol Kearns demonstrates just how easy it is to make a satisfying and tasty light lunch or supper with minimal ingredients. Our Split Fava Beans
are perfect for a dish like this - they don't need soaking and thicken the soup beautifully for a nutritious, filling and flavoursome dish.
Looking for a sweet treat this Veganuary? Try this delicious carrot cake recipe from Carol Kearns
, using camelina seeds
as a substitute for eggs.