Congee is a savoury rice porridge traditional in many East Asian cuisines. Here Eden had substituted pearled spelt to create a nutty, wholesome interpretation of congee. Topped with zingy pickled apple, sweet braised shallot and spicy chilli oil. This dish would make a comforting dinner or savoury breakfast.
You can make 'tofu' with any pulse, not just the traditional soybeans. Eden's recipe for homemade flamingo pea tofu is a perfect balance of sweet, smoke and umami flavours, paired with earthy celeriac and cavolo nero.
The perfect recipe for Burns Night celebrations. This vegetarian interpretation of haggis combines our Whole Naked Oats, Pearled Barley and Olive Green Lentils to create a wholesome texture.
Dried peas aren't just about hearty, hefty, traditional dishes, as Jenny Chandler shows in this fresh, light and vibrant dish. You can use any seasonal greens here - sprout tops are particularly good, but savoy cabbage, spring greens or kale would work well too. Be generous with the garlic, ginger and chilli, this recipe is designed to zing.
Queen of pulses Jenny Chandler combines quinoa with carlin peas as a satisfying base for any roast vegetables. The fabulously nutty texture and flavour of the carlin peas works especially well, but you could swap them out for other pulses.
These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.
Apple shreds make an excellent addition to a salad or Buddha bowl, their vibrant colour and sweet taste balancing well with savoury elements. Julie, of Apple Natural, made this a beautiful bowl for our visit on a very hot summer's day. We combined elements from our gardens with Julie's apple shreds and locally sourced vegetables.
Here at Hodmedods we sell a number of British-grown seeds, and these quick and easy crackers showcase them perfectly. Alongside this vibrant beetroot hummus, this makes the perfect light lunch, afternoon snack or drinks party nibbles.
Inspired by traditional Gujarati dhebra, a bread typically made with millet flour, this delicious and nutritious recipe from Sam Hamrebtan uses our yellow pea and fava bean flour, milled from British-grown pulses.
Add a few of these moreish falafels to a pitta bread and load up with sliced lettuce or cabbage, cucumber, yoghurt and a dollop of hummus. Hard to beat for a quick, nutritious and satisfying lunch.
This hearty broth from Jenny Chandler makes a perfectly sumptuous, healthy and sustaining winter lunch, with the accompanying slaw zingy enough to enliven the gloomiest of winter days.
Toasted camelina seeds add a delicate savoury crunch to this classic slaw of cabbage, carrot and onion, while our fermented fava bean umami paste gives a deep rich flavour to the dressing.
