Supper

12-Plant Ragu

January 21, 2025

Look no further than this umami-rich, plant-packed vegetable ragu full of diverse fibre and other nutrients to nourish you and your gut. Inspired by Yotam Ottolenghi's ultimate tray-bake ragu, this recipe contains even more plants. Hodmedod’s Broth Mix is the perfect base, containing no fewer than 7 different pulses and grains, and adding beautiful texture. The recipe packs in 12 different plants, not counting the herbs or spices, which add another half dozen. Serve with a side salad and you'll be well over 20 plants in a single meal.

Veggie Sausages with Root Vegetable & Chickpea Mash

November 15, 2024

Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits.

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

November 14, 2024

Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

Winter Stew with Croutons & Greens

November 06, 2024

This dish from Hodmedods founder Josiah, was inspired by reducing food waste. Perfect using up the ends of bread, cheese and herbs, plus the leftover marinade from Rebel Recipes' brilliant Balsamic Tofu and Smoky Chickpeas recipe!

Creamy Polenta Mash with Salt & Vinegar Peas & Crispy Kale

October 29, 2024

This warming combination is made for eating from a mug or bowl, stood around a campfire or snuggled under a blanket on the sofa. The polenta is smooth, rich and moreish whilst the crispy carlin peas and kale contrast in texture and give it some whizz with a sweet, salty tang.

Naked Barley Nokedli in Mushroom Broth with Parsley and Sage Relish.

October 29, 2024

Nokedli are little Hungarian spaetzle like noodles, usually eaten with paprikash. In this recipe they are made with naked barley flour giving them a deliciously nutty flavour to compliment this savoury mushroom broth. In place of a traditional spaetzle maker Eden has used a colander, which worked well.

Glazed Sprouts with Lentils, Walnuts and Feta

October 29, 2024

Enough sprout recipes yet? Of course not… this is a particularly delicious recipe and could easily serve as a meal in its own right - as well as being a great accompaniment.

Lentil-Stuffed Cabbage Rolls

October 11, 2024

Savoy cabbage leaves are stuffed with a hearty lentil filling and allowed to simmer in the oven, leaving you plenty of time to tidy up the kitchen or unwind with a glass of wine.

Marrowfat Pea & Smoked Tofu Bon Bons with Burnt Leek XO

September 29, 2024

These bon bons have a moist savoury filling with a crunchy breaded exterior. The marrowfat peas are gently simmered until tender before being mixed with smoked tofu to create the filling. Eden has paired them with a burnt leek XO sauce which is deeply savoury, spicy, sweet and a little smokey. Together they make the perfect side dish or starter.

Punjabi Kadhi Pakora

September 26, 2024

This irresistible recipe comes from Romy Gill's new book Romy Gill's India: Recipes from Home. In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavours that define her childhood.

Creamy Broccoli, Hemp & Sweet Potato Soup

September 25, 2024

This soup is so easy to make, and once blended, tastes really creamy as if you’ve added a ton of dairy cream! That’s because the hero of this soup are the hemp seeds. Hemp seeds go beautifully creamy once cooked like this and then blended.

Open Mushroom Lasagne with Krivet Flour

September 23, 2024

This open lasagne with creamy mushrooms uses fresh lasagna pasta sheets made with our krivet flour. Kriet flour is both closely related to the Durum wheat most often used for pasta, traditional Rivet was once simply known as English Wheat, while Khorasan, named for the region of central Asia, is hard to grow in Britain.

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