"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley
The Cook & Him's combination of hummus (or ful nabed!) with roasted vegetables gives this delectable pie a rich creaminess, while camelina seeds provide a nutty crunch.
This winter veg stew makes a hearty and warming supper for a cold dark evening, with nutty emmer grains and deliciously savoury fava bean flour dumplings. And at Halloween it's a great use for any surplus pumpkin flesh, far too good to waste!
Traditional Spanish paella is usually cooked with fish or meat but The Cook & Him
have given it a vegan twist, incorporating British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.
This fantastic recipe from Suffolk chef Henrietta Inman's The Natural Baker makes for a reliable, quick and easy, nutritious loaf. It's a celebration of grains, with the nutty barley flakes, spelt flour and grassy quinoa grains combining to give a deeply delicious, almost hoppy flavour.
We set The Cook & Him
a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils
and fermented Fava Bean Umami Paste
. Packed with flavour, it can be made ahead of time, perfect for feeding a crowd or batch cooking for midweek dinners.
Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This Cook & Him
recipe is perfect for a weeknight meal.
We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious green pea flour.
Sam, Phil and Meg the dog of cookery blog The Cook and Him
are spoiling us with these Yellow Pea Fritters, made with our Organic Split Yellow Peas
and Yellow Pea Flour
. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast
- or serve with salad for a light lunch.
This simple but delicious soup recipe from Carol Kearns demonstrates just how easy it is to make a satisfying and tasty light lunch or supper with minimal ingredients. Our Split Fava Beans
are perfect for a dish like this - they don't need soaking and thicken the soup beautifully for a nutritious, filling and flavoursome dish.
This double chocolate chia banana bread is the perfect vegan treat for coffee break. Another recipe from the Cook and Him, it shows off
our Essex-grown chia seeds
in a naturally sweet cake that’s a simple and satisfying way of cutting food waste.