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Naked Barley Crispbreads “Knäckebröd”

Naked Barley Crispbreads “Knäckebröd”

by Gabriel Titchiner August 11, 2016

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.

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Split Green Pea Soup with Mint

Split Green Pea Soup with Mint

by Lizzy Hughes July 28, 2016

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!

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Barley, Quinoa, Seed and Nut Granola

Barley, Quinoa, Seed and Nut Granola

by Josiah Meldrum July 02, 2016

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.

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Quinoa Salad with Avocado and Olives

Quinoa Salad with Avocado and Olives

by Josiah Meldrum July 01, 2016 1 Comment

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.

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Puffed Quinoa and Chocolate Fridge Cake

Puffed Quinoa and Chocolate Fridge Cake

by Joe Gaze July 01, 2016

Joe 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.

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Asparagus Soup with Split Fava Beans

Asparagus Soup with Split Fava Beans

by Carol Kearns May 26, 2016

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.

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Aine Carlin's Carlin Pea Chilli Bowl

Aine Carlin's Carlin Pea Chilli Bowl

by Josiah Meldrum March 10, 2016 3 Comments

When we discovered food writer Aine Carlin we couldn't resist sending her some of our carlin peas. She was delighted to find she shared her name with a pea (after all, her blog is called PeaSoup!) and quickly put our gift to good use.

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Quinoa and Wheat Flour Loaf

Quinoa and Wheat Flour Loaf

by Josiah Meldrum March 08, 2016 1 Comment

Our Essex grown and milled quinoa flour lends a nutty edge to Bread Workshop Sue's white loaf, it also brings a range of amino acids and micro nutrients not present in wheat flour - delicious and nutritious!

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Buckwheat & Pea Loaf with Banana, Walnuts & Berries

Buckwheat & Pea Loaf with Banana, Walnuts & Berries

by Josiah Meldrum January 11, 2016 3 Comments

This wonderfully fruity loaf from Jenni Sherington makes superb use of our Buckwheat and Yellow Pea Flours.

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Braised Fennel with Whole Fava Beans

Braised Fennel with Whole Fava Beans

by Josiah Meldrum January 10, 2016

This recipe from Vicky Jones, which features in her book Out of the Pod, works wonderfully with our whole fava beans - the earthy meatiness of the beans combining perfectly with the fennel and red wine.

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Cacao-Quinoa Crispy Cakes

Cacao-Quinoa Crispy Cakes

by Josiah Meldrum January 01, 2016

These cacao-quinoa crispy cakes are Jenni Sherington's brilliant wholefood take on those rice-crispy nest we all used to make as children.

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Moroccan Bessara: a Fava Bean Soup or Dip

Moroccan Bessara: a Fava Bean Soup or Dip

by Josiah Meldrum September 09, 2015 1 Comment

In Morocco Split Dried Fava Beans are used as the main ingredient of bessara, a spiced dish that can be served as a dip much like houmous or as a soup.

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