Pulses

This scrumptious harvest cob from baker Sue Hudson is made with YQ Wheat Flour and Flaked Essex Quinoa and packed with Golden Linseed and Sunflower Seeds.

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.

As well as devising cake and biscuit recipes for the EDP Norfolk Magazine, Carol Kearns - who does the beautiful illustrations for our packaging - has developed this fabulous every-day loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour.

This great recipe, inspired by a traditional Swedish crispbread, comes from Sue Hudson, an expert baker who runs regular Bread Workshops. This recipe makes use of our Organic Naked Barley Flakes and Wakelyns' Stoneground Suffolk Flour.

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!

Josiah created this delicious fridge cake and brought it in for our morning coffee break one day. A superbly chocolatey treat that's easy to make.

Carol Kearns, who produces the illustrations for our packaging, created this delicious seasonal recipe using Norfolk asparagus and Hodmedod’s British-grown split dried fava beans.