Pulses

Roasted Roots & Flamingo Pea Pie

January 24, 2025

This pie recipe from Isabella Palmer is a great one for feeding a crowd on cold nights: flavoured with leek, parsnip, sage, white wine, encased in a buttery spelt shortcrust.

Veggie Sausages with Root Vegetable & Chickpea Mash

November 15, 2024

Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits.

Chickpeas with Smoky Tofu

November 07, 2024

This recipe was inspired by a dish from Reble Recipes's Instagram feed. The main difference is that we used dried chickpeas, put a bit of ras el hanout in the marinade and used Liberty Fields Dorset apple balsamic and apple syrup instead of balsamic and maple syrup.

Creamy Polenta Mash with Salt & Vinegar Peas & Crispy Kale

October 29, 2024

This warming combination is made for eating from a mug or bowl, stood around a campfire or snuggled under a blanket on the sofa. The polenta is smooth, rich and moreish whilst the crispy carlin peas and kale contrast in texture and give it some whizz with a sweet, salty tang.

Glazed Sprouts with Lentils, Walnuts and Feta

October 29, 2024

Enough sprout recipes yet? Of course not… this is a particularly delicious recipe and could easily serve as a meal in its own right - as well as being a great accompaniment.

Salsa Verde Carlin Peas

October 27, 2024

Parched peas were a very common street food in the UK for a couple of hundred years; these days, they're much harder to find. They are a traditional treat made with carlin peas, with lashings of vinegar and salt, often eaten on Bonfire Night.

Buttery Parched Pea Parathas

October 24, 2024

For Bonfire Night Isabella has been inspired by the traditional Lancashire dish parched peas to make these curried peas with buttery parathas.

Flamingo Pea Fritters With Spiced Yogurt and Fig Leaf Vinaigrette

October 18, 2024

These fritters from Eden Owen-Jone were inspired by the North Indian lentil fritter Dahi Vada, traditionally served after being fried and soaked, in a smothering of spiced yogurt and topped with coriander and tamarind chutneys.

Lentil-Stuffed Cabbage Rolls

October 11, 2024

Savoy cabbage leaves are stuffed with a hearty lentil filling and allowed to simmer in the oven, leaving you plenty of time to tidy up the kitchen or unwind with a glass of wine.

Marrowfat Pea & Smoked Tofu Bon Bons with Burnt Leek XO

September 29, 2024

These bon bons have a moist savoury filling with a crunchy breaded exterior. The marrowfat peas are gently simmered until tender before being mixed with smoked tofu to create the filling. Eden has paired them with a burnt leek XO sauce which is deeply savoury, spicy, sweet and a little smokey. Together they make the perfect side dish or starter.

Chickpea Miso

August 07, 2024

Sarah and Aitana of The Little Cooking Pot love to recreate dishes they’ve tasted abroad, using as much British produce as possible. On an adventure in Japan, they made a lifelong friendship with Nana, who taught them how to make miso. Since that trip, 5 years ago, making miso has become an annual tradition in their kitchen.

Carlin Peas à La Française

July 23, 2024

Give carlin peas the petits pois treatment: braising with butter, onion, white wine, lettuce and mint. The hearty nuttiness of the carlin peas makes for a more substantial dish than traditional fresh green peas. Serve with boiled Jersey Royals or other new potatoes to soak up the buttery sauce.

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