by Helena Barlow
June 24, 2020
Helena Barlow kindly gave us this recipe for traditional Greek fava, it's made with our Flamingo Peas instead of the more usual split yellow peas or grass peas and they give it a sweetness, a beautiful warm colour and a creamy texture.
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by Tom Hunt
May 07, 2020
This deliciously spicy recipe is from Tom Hunt's book
Eating for People, Pleasure & Planet, an inspiring exploration into the question of what sustainable food really is and a manifesto for how to achieve it while eating healthier and better tasting food.
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by The Cook and Him
August 21, 2019
1 Comment
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.
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by Jenny Chandler
November 10, 2017
2 Comments
This inventive pie from Jenny Chandler uses
mushy peas as the heart of a comforting winter pie that makes a meal in itself or imposing side dish.
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by Jenny Chandler
November 10, 2017
Spice up your
Classic Mushy Peas with Jenny's Chandler quick but delicious recipe to add a little Moorish pizzazz to good old British marrowfat peas.
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by Jenny Chandler
November 10, 2017
7 Comments
Best known as an accompaniment to fish and chips, mushy peas have much more to offer. Here's Jenny Chandler's recipe for simple but sublime classic mushy marrowfat peas, with a solution to achieving a rich green colour without food colouring, and suggestions for mouth-watering ways to serve them.
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by Niki Webster
December 07, 2016
These fantastic falafels are deliciously fresh, light and spicy, combining crunchy carrot with creamy
Quinoa Flakes and nutty
Carlin Peas. We love
Fava Bean Falafel but can't fault these for a change. This recipe was created by Niki of food blog
Rebel Recipes, who we met at the Soil Association BOOM Awards, where she carried off the award for best food blog - well deserved!
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by Carol Kearns
December 03, 2016
2 Comments
Perfect for winter evenings, this delicious seasonal recipe makes use of squash and Hodmedod’s canned
Red Haricot Beans and
Carlin Peas. Developed by Carol Kearns, who not only creates the lovely illustrations for our packaging but also publishes recipes on her blog
The Art of Baking it’s easy to make and wonderfully warming.
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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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by Josiah Meldrum
February 29, 2016
4 Comments
Sue, who looks after our bookkeeping, is a great baker - in fact she teaches bread making all over Norfolk and Suffolk at her
Bread Workshops. Naturally we were delighted when she brought in some of these delicious
Carlin pea brownies!.
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by Josiah Meldrum
October 13, 2015
14 Comments
Carlin Peas (or black badgers, brown badgers, grey peas, maple peas, black peas...) make a great substitute for Puy lentils or chickpeas in
salads, stews, curries and dips, but traditionally they're eaten 'parched' - particularly in the north of England and especially on Bonfire Night.
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by Lindsey Dickson
September 06, 2015
1 Comment
For Lindsey Dickson of
The Eating Tree our
marrowfat peas evoke memories of her feisty Yorkshire Grandmother. Here Lindsey uses them to make tasty spinach and pea cakes - perfect for a light lunch.
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