by Nick Saltmarsh
October 30, 2021
1 Comment
This pesto really shows off our delicious and tender shelled hemp seed, evocative of pine nuts and hemp seed. With our fermented fava bean umami paste taking the place of the usual Parmesan cheese, this happens to be vegan.
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by Josiah Meldrum
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.
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by Nick Saltmarsh
April 18, 2021
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by Helena Barlow
June 24, 2020
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.
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by Jenny Chandler
February 24, 2018
2 Comments
Split yellow peas make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.
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by Nick Saltmarsh
May 20, 2017
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.
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by Nick Saltmarsh
May 14, 2017
Making fresh gluten-free pasta from scratch couldn’t be easier with our
pulse flours, with or without a pasta machine.
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