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.
This easy dal recipe is made with our flamingo peas. Split Flamingo peas are part of our range of products at Holland & Barrett. Their bright colour comes from cotyledon.
This recipe is the first in a series created in collaboration with Borough Broth and Dr. Wills using some of our products now available from Holland & Barrett.
Loaded with fresh veg’ alongside the wonderfully nourishing broth mix of dried peas, favas, lentils and oats; this dish manages to feel simultaneously light and hearty, quite a feat. It’s a great way of emptying the veg’ basket or visiting your local greengrocer and buying one of almost everything.
Sarah and Aitana use our pearled naked barley rather than traditional arborio rice for this orzotto alternative to more familiar risotto. Barley’s nutty flavour complements the earthy mushrooms well. This recipe can be varied with other whole grains like naked oats or black barley.
Savoury pancakes like these make a decadent dinner though the pancakes are incredibly simple to make with just three ingredients - chickpea flour, water and salt. Any pulse flour would work well in this recipe.
This is a very loose use of the name kedgeree - essentially we’re talking grain, smoked fish and curry flavours. The emmer wheat gives this great texture and a more substantial, filling quality than rice.
Here we have another recipe for James Taylor's school meals. James works in two London primary schools, improving their school meals to provide nutritious, delicious and environmentally sustainable meals for their children. We started working with James in 2023 to help him get pulses on the menu in his school. James describes the challenges of introducing young people to pulses when they are unfamiliar with them in their diets. However, James has shared with us a few of his recipes for success.
Farinata is a simple but delicious street food from north-western Italy. Made by soaking chickpea flour and then baking or frying on high heat to make a unleavened savoury 'pancake'. The charming (but presumably apocryphal) story of its origin was that a group of Roman soldiers cooked farinata a shield.
