Mushy Pea, Parsnip & Potato Cakes

Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him November 27, 2023

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.

Read More

Carlin Pea & Chanterelle Ragout

Carlin Pea & Chanterelle Ragout

by Leanne Townsend October 10, 2023

Forager Leanne Townsend uses Bold Bean Co's jarred carlin peas in their stock to create this comforting autumn ragout, topped with chanterelles - or oyster mushrooms - to complement the earthy, nutty flavours of carlin peas.

Read More

Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream

Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream

by Sophie Gordon October 06, 2023

This brilliant vegan pizza recipe is from Sophie Gordon’s book The Whole Vegetable. The base is made with stone-ground wholemeal spelt flour - for a satisfying texture and subtle nutty flavour - and raised with baking powder instead of yeast, making it quick and easy to throw together.

Read More


Quinoa Porridge with Autumn Fruit Compote

Quinoa Porridge with Autumn Fruit Compote

by The Cook and Him September 12, 2023

A nourishing and comforting porridge from The Cook and Him that makes a perfect breakfast on cooler autumn mornings.

Read More

Seared Aubergines & Cherry Tomatoes with Fried Lentils & Tahini Dressing

Seared Aubergines & Cherry Tomatoes with Fried Lentils & Tahini Dressing

by Abra Berens August 31, 2023

Silky soft aubergines contrast with crispy lentils in this dish, a great summer recipe from Abra Berens' Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Grist is packed with authoritative and wide-ranging information, recipes and inspiration for a great variety of grains, legumes and seeds.

Read More

21st Century Medieval Pottage

21st Century Medieval Pottage

by Linda Duffin August 18, 2023

This recipe from Linda Duffin blends old and new to create a wonderfully simple and comforting dish. Pottage is a simple vegetable stew, made with whatever was to hand by peasants in Europe. Since most could only afford meat for special occasions, pottage would be enriched and thickened with pulses or grains.

Read More


Seed, Pulse & Herb Crackers with Beetroot Hummus

Seed, Pulse & Herb Crackers with Beetroot Hummus

by Amy Oboussier July 21, 2023

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.

Read More

Savoury Scones, Vegan & Gluten-free

Savoury Scones, Vegan & Gluten-free

by The Cook and Him July 18, 2023

The Cook & Him's savoury scones are both vegan and gluten-free, making great use of our green pea flour, with its pale green hue and subtle pea flavour.

Read More

Pea & Bean Dhebra

Pea & Bean Dhebra

by Sam Hamrebtan June 21, 2023

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.

Read More


Smoked Quinoa, Chickpea & Greens Salad

Smoked Quinoa, Chickpea & Greens Salad

by Hermione Blackshaw June 16, 2023

This salad is an excellent addition to any summery meal. The earthy flavours of smoked quinoa and chickpeas, go wonderfully with the fresh spicy pesto. Adapt the greens to what’s in season and locally available. Finished with creamy tahini and oat yoghurt and crunchy nuts and seeds.

Read More

Chilled Raspberry & Almond Tart

Chilled Raspberry & Almond Tart

by Beth Al Rikabi May 21, 2023

A wonderful ‘no cook’ vegan tart from the talented Bath Al Rikabi, using hemp flour and puffed quinoa. Hemp flour is 50% fibre and over 23% protein, with a beautiful nutty flavour ideal for baking.

Read More

Carrot and Smoked Quinoa Kibbeh

Carrot and Smoked Quinoa Kibbeh

by Rachel Steeds May 05, 2023

Rachel Steeds of plant-based kitchen Greenhouse has created this wonderful vegan twist on the Middle Eastern classic Kibbeh. Typically made with bulgur wheat and meat, Rachel's version combines pulses, smoked quinoa, carrots and spices for a flavour-packed dish.

Read More



1 2 3 8 Next »