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.
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.
Introduced by the Spanish during occupation and colonisation, fava beans have been used in Mexico for hundreds of years. There are many variations of this simple soup, made and eaten primarily during Lent. Most use chicken stock, but Eden packs in plenty of rich and savoury notes into the dish while keeping it vegetarian.
Pajeon is a delicious Korean pancake made with spring onions. Eden's version is completely plant based (traditional Pajeon is sometimes made with eggs), uses 100% fava bean flour (instead of wheat or rice flour) and fava bean umami paste (as a substitute for soy bean paste), and was cooked in a 20cm non-stick frying pan.
Full of colour and flavour, this dish of wholegrain wheat, nuts and veggies is a wholefood feast. Served with a smoky romesco sauce made with Brazil nuts and Halen Môn's Oak Smoked Water.
This delicious recipe is from Salma Hage's superb new book The Levantine Vegetarian. We love to take inspiration from the big flavours of Middle-Eastern pulse and wholegrain dishes.
Inspired by traditional Peruvian quinoa soups, this soup uses a version of Aji Amarillo paste made using ingredients easily found in the UK rather than the traditional yellow Amarillo chillies. The flavour of this soup is distinctively fruity, savoury and a little spicy.
Amy Oboussier uses several of our ingredients to give this much loved dish a Hodmedod twist. Creamy nutty carlin peas are an excellent British-grown substitute for the usual black or pinto beans in refried beans.
These noodles are based off the toasted rye noodles from Ivan Ramen, Ivan Orkin’s infamous ramen restaurant in NYC. Recreated by Eden Owen-Jones using our spelt flour to create toasty, chewy and delicious noodles without the trip to NYC.
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.
