Vegan

As well as devising cake and biscuit recipes for the EDP Norfolk Magazine, Carol Kearns - who does the beautiful illustrations for our packaging - has developed this fabulous every-day loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour.

This great recipe, inspired by a traditional Swedish crispbread, comes from Sue Hudson, an expert baker who runs regular Bread Workshops. This recipe makes use of our Organic Naked Barley Flakes and Wakelyns' Stoneground Suffolk Flour.

This vibrant Split Green Pea Soup was created by Lizzy Hughes of Our Lizzy vegetarian cookery school in Malvern, Worcestershire. Topped with fresh mint and croutons it's fantastically bright and fresh, just the thing for a warm summer evening!

This granola recipe was given to us by Canadian friends of friends. Despite the long list of ingredients (including naked barley flakes and puffed quinoa) it's easy to make. We turned it into a summer pudding by layering it with natural yoghurt and berries.

A really simple salad that's quick to make and ready in 15 minutes.  It's delicious on its own or served as a side dish.

Josiah created this delicious fridge cake and brought it in for our morning coffee break one day. A superbly chocolatey treat that's easy to make.

Carol Kearns, who produces the illustrations for our packaging, created this delicious seasonal recipe using Norfolk asparagus and Hodmedod’s British-grown split dried fava beans.