This tempting recipe comes from plant-based cook Tai Pitman. This simple no-cook porridge is made by soaking our whole naked oats. Play around with toppings of your choice - seasonal fruits, seeds, chocolate or drizzle over some Liberty Fields Apple Syrup.
Dried peas aren't just about hearty, hefty, traditional dishes, as Jenny Chandler shows in this fresh, light and vibrant dish. You can use any seasonal greens here - sprout tops are particularly good, but savoy cabbage, spring greens or kale would work well too. Be generous with the garlic, ginger and chilli, this recipe is designed to zing.
Make the most of left-over clementines with this amazing risotto! Or farrotto? Eden Owen-Jones makes a nuttier cousin of risotto using emmer grain and the last of the Christmas clementines. Packed full of great textures and warming flavours, the sweetness of the squash is balanced by the acidity of the citrus and the spicy pickled chilli for a perfect winter dish.
In this recipe, Jenny Chandler has created a versatile pea and beetroot puree using our flamingo peas, which could accompany a number of dishes, adding vibrant colour and earthy flavours.
Queen of pulses Jenny Chandler combines quinoa with carlin peas as a satisfying base for any roast vegetables. The fabulously nutty texture and flavour of the carlin peas works especially well, but you could swap them out for other pulses.
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.
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.
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.
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.
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.
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.
