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.
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.
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.
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.
Making fresh gluten-free pasta from scratch couldn’t be easier with our pulse flours
, with or without a pasta machine.