Pulses

Split Pea Stew with Ethiopian Spices

October 11, 2022

This wonderful recipe is from Vicky Jones' book Bean's Pea & Everything in Between, a treasure trove of great recipes for pulse lovers. Sharing food is an important part of life in Ethiopia, where it is the custom for everyone to help themselves to fragrant, spicy stews placed in mounds on a large pancake or injera, which acts both as a communal plate and an eating tool.

Fava Bean Shakshuka

October 04, 2022

This delicious recipe from The Cook and Him makes a perfect meal for two, with eggs lightly poached over a rich sauce of tomatoes and Split Fava Beans.

Beetroot hummus with roasted lemon chickpeas

February 09, 2022

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.

Wrinkled Pea Masala

January 09, 2022

Inspired by Felicity Cloake's Perfect Chana Masala, this simple but satisfying recipe substitutes whole wrinkled peas for the usual chana or chickpeas. It's delicious with either (or just about any whole pulse) but the especially high resistant starch content of wrinkled peas provides more nourishment for your gut flora.

Roasted Squash With Emmer Wheat & Lentil Pilau

October 01, 2021 1 Comment

This superb dish of bold, autumnal flavours was inspired by Mother Root's Ginger Switchel and created by Jenny Chandler. Featuring our Pilau Mix #2 and seasonal squash, it’s perfect for early autumn days. Serve with a Switchel & Soda garnished with a slice of pear for the ultimate feel-good night in.

Syrian Lentils with Slow-Fried Onions

July 20, 2021

This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.

Lentil Ragu

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.

Lentil, Naked Oat & Squash Soup-Stew with Toasted Squash Seeds

October 30, 2020

A deliciously warming recipe from Henrietta Inman for a soup-stew combining Wakelyns squash and lentils. Just the thing for the cold days that are coming.

Green Pea Gnocchi with Broad Beans and Greens

Green Pea Gnocchi with Fava Beans and Greens

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.

BBQ Bean & Lentil Tacos

July 28, 2020

Enhanced by the citrus aroma of our Sussex coriander seeds, these spicy bean and lentil tacos from The Cook & Him make a perfect summer supper. Or a feast if followed by their Summer Fruit Galettes.

Smoky Fava Bean Goulash with Tarragon Dumplings

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.

Split Yellow Pea and Cauliflower Dal

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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