by Nick Saltmarsh
January 09, 2022
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by Josiah Meldrum
April 21, 2021
1 Comment
Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of
Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our
British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.
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by The Cook and Him
August 20, 2020
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.
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by Helena Barlow
June 24, 2020
When Helena Barlow posted this pink humumus recipe on instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.
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by Sarah Barton
June 18, 2020
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.
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by The Cook and Him
April 13, 2020
Finished with an exuberant tarka of onion and cherry tomatoes, this simple but delicious vegan dal from
The Cook and Him makes a sustaining meal.
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by Kimberley Bell
October 22, 2019
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.
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by Kimberley Bell
October 22, 2019
1 Comment
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.
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by The Cook and Him
August 21, 2019
1 Comment
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.
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by The Cook and Him
August 02, 2019
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.
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by The Cook and Him
August 01, 2019
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by The Cook and Him
May 16, 2019
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.
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