Pulses

A quick and delicious lunchtime soup, pairing the sweetness of parsnips with earthy Split Fava Beans.

Lizzy Hughes of the Our Lizzy vegetarian cookery school in Malvern, Worcestershire sent us this mouth-watering recipe for a spicy and colourful summer salad of our "Black Badger" Carlin Peas.

Spiced pottage of Whole Fava Beans, a luxurious take on a medieval staple food.

Surprisingly easy to cook from scratch, this traditional Egyptian dish, made with Split Fava Beans, is delicious as a snack or meze.

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.