Vegan

Hodmedod’s friend Anna Colquhoun, the talented and inspiring culinary anthropologist, has sent us this recipe for Bakla, a traditional split fava bean and dill purée, from her travels in Turkey.

We were delighted when Patrick Campbell of pop-up restaurant The Dressing Room asked if they could use our British-grown pulses and quinoa. This is the amazing salad they created with our British Quinoa.

Lizzy Hughes of the Our Lizzy vegetarian cookery school in Malvern, Worcestershire sent us this mouth-watering recipe for a spicy and colourful summer salad of our "Black Badger" Carlin Peas.

Surprisingly easy to cook from scratch, this traditional Egyptian dish, made with Split Fava Beans, is delicious as a snack or meze.

It's not strictly hummus - which literally means chickpeas - but this quick, easy and delicious ful nabed dip makes a great alternative. Made with Split Fava Beans with no need to soak, it can be cooked from scratch in 30 to 40 minutes. Best served warm!

Esteemed food and cookery writer Geraldene Holt devised this recipe for an aromatic Mediterranean-inspired salad of Hodmedod’s British Quinoa.

Remaining firm when cooked, Hodmedod's British-grown Whole Yellow and Blue Peas have a texture and delicate sweet flavour that is ideal in South Asian cookery.