Pulses

Hodmedod's version of the classic Egyptian ful medames, which went down very well at the Aldeburgh Food Festival in 2012 when we offered samples to show off the potential of British-grown Whole Fava Beans.

It's not strictly hummus - which literally means chickpeas - but this quick, easy and delicious ful nabed dip makes a great alternative. Made with Split Fava Beans with no need to soak, it can be cooked from scratch in 30 to 40 minutes. Best served warm!

Lindsey Dickson's recipe for savoury Quinoa pancakes with a sweet edge, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!

A simple but sustaining salad that matches the earthiness of Whole Fava Beans with crumbly cheese and fresh tomatoes.

Remaining firm when cooked, Hodmedod's British-grown Whole Yellow and Blue Peas have a texture and delicate sweet flavour that is ideal in South Asian cookery.

Our Red Haricot Beans are perfect for a classic New World chilli with or without the meat - here's our recipe for a vegetarian chilli.

For Ful Medames in a hurry try our very quick recipe using Hodmedod's Baked British Beans.

A refreshing and spicy dip that matches the mellow flavour of our "Kabuki" Marrowfat Peas with hot British horseradish (or Japanese wasabi) and cool sour cream.

This rich whole fava bean soup is said to have been eaten in almost every Sicilian home since Roman times. It's delicious as a soup but can also be left to set and cut into slices and fried.

Inspired by the cuisine of the Gujarat region of India, this dhal is made with Split Fava Beans, a common substitute for the more traditional local hyacinth beans.

Our translation of a medieval recipe for whole fava beans, from The Forme of Cury, the earliest collection of recipes in English.