Inspired by a recipe from River Cottage's Gill Meller, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted Naked Barley Flakes or try Rye Flakes - to make a simple lunch or sumptuous side.
A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours.
When pasta-maker extraordinaire Carmela Sereno Hayes of Carmela's Kitchen started experimenting with our pulse and quinoa flours to make pasta we were excited to see what she would come up with. She hasn't disappointed! This light but flavoursome dish of fava farfalle makes a perfect late spring lunch and is a great introduction to making pasta from scratch.
Despite the name this dish from the Greek island of Santorini is made not with fava beans but with split yellow peas - or more traditionally with an entirely different species of pulse, Lathyrus clymenum.
Pack your pancakes with the flavour and extra protein of pulse flour! Our fava bean and pea flours make great tasting pancakes, simply by substituting them for wheatflour in a standard pancake recipe.
Whole Fava Beans have a real affinity with the earthy flavours in this rich casserole that’s the perfect antidote to cold dark winter days. This hearty and warming dish was created by Carol Kearns, our illustrator and author of The Art of Baking blog.
Packed with nutritious seeds, flaked quinoa and yellow pea flour, this vegan gluten-free loaf is healthy, virtuous and delicious! It makes for a superb afternoon tea or a sustaining but light lunch, perhaps with a bowl of Squash and Fava Bean Soup.
These fantastic falafels are deliciously fresh, light and spicy, combining crunchy carrot with creamy Quinoa Flakes and nutty Carlin Peas. We love Fava Bean Falafel but can't fault these for a change. This recipe was created by Niki of food blog Rebel Recipes, who we met at the Soil Association BOOM Awards, where she carried off the award for best food blog - well deserved!
As well as devising cake and biscuit recipes, Carol Kearns - who does the rather nice illustrations for our packaging - has developed this fabulous seeded loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour with optional Camelina and Chia seeds.
Looking for a delicious but simple vegetarian option to serve for Christmas lunch? This festive recipe fits the bill perfectly! Made with Hodmedod’s British-grown Split Dried Fava Beans, this seasonal recipe comes from Carol Kearns, who does the beautiful illustrations for our packaging and also publishes recipes on her food blog The Art of Baking.
