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

Smoked Quinoa with Roasted Cherry Tomatoes & Carlin Peas

Smoked Quinoa with Roasted Cherry Tomatoes & Carlin Peas

by Susan Crook Saunders October 13, 2023

This salad of smoked quinoa and carlin peas comes to us from the Age Well Project. The smoky flavours from the quinoa are complimented by smoked paprika, cumin and the sweet acidity of toasted tomatoes.

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

Shaved Courgette with Fried Chickpeas and Za’atar

Shaved Courgette with Fried Chickpeas and Za’atar

by Abra Berens September 22, 2023

Abra Berens’ raw courgette salad with crispy chickpeas is perfect for any summer or early autumn feast, pairing well with grilled meat or seasonal vegetables. It’s one of many inspiring recipes in Abra’s brilliant book Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes.

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

Aubergine Fritters & Brazil Nut Romesco Sauce

Aubergine Fritters & Brazil Nut Romesco Sauce

by Martin Hill August 04, 2023

Martin Hill’s recipe for Aubergine Fritters & Brazil Nut Romesco Sauce makes a wonderful sharing dish, that would work well as a starter or side dish.

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

Strawberry, Black Wheat & Spelt Biscuits

Strawberry, Black Wheat & Spelt Biscuits

by Hermione Blackshaw July 04, 2023

These delectable biscuits are a unique and satisfying treat, combining the sweetness of strawberries with the nutty flavours of black wheat and spelt. Our black wheat flour is milled from Blacksmith variety wheat bred by and grown for Owen Davies in Lincolnshire and stone-milled in small batches on the Hodmedod mill in Suffolk. Black wheat flour adds a wholesome and nutty flavour and beautiful colour to baking.

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



1 2 3 12 Next »