Wild Mushroom & Barley Risotto

Wild Mushroom & Barley Risotto

by Sarah Cotterell and Aitana Infante February 20, 2024

Sarah and Aitana use our pearled naked barley rather than traditional arborio rice for this risotto - or perhaps that should be orzotto? Barley’s nutty flavour complements the earthy mushrooms well. This recipe can be varied with other whole grains like naked oats or black barley.

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Zingy Carlin Peas & Seasonal Greens

Zingy Carlin Peas & Seasonal Greens

by Jenny Chandler January 07, 2024

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.

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Winter Salad with Pea and Beetroot Purée

Winter Salad with Pea and Beetroot Purée

by Jenny Chandler December 22, 2023

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.

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Roast Winter Veg with Carlins & Quinoa

Roast Winter Veg with Carlins & Quinoa

by Jenny Chandler December 19, 2023

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.

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Barley & Lentil Mejadra

Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante December 06, 2023

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

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Carrot Cake Flapjacks

Carrot Cake Flapjacks

by Rachel de Thample November 02, 2023

These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and honey, which you can omit to further reduce sugars, if needed.

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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.

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Pasta e Lenticchie

Pasta e Lenticchie

by Rosie Mackean April 26, 2023

Pasta e Lenticchie is one of the most delicious soups in the Italian hearty soup canon. This recipe was created by chef, food stylist and recipe developer Rosie Mackean for our Whole Olive Green Lentils. We've been growing lentils in the UK since 2015 and they're now a tasty, versatile staple of our range of British-grown wholefoods.

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Warm Carlin Pea “Hummus” and Salad

Warm Carlin Pea “Hummus” and Salad

by Jenny Chandler April 01, 2023

Serving a salad with a warm “hummus” base makes all the flavours sing, and feels so much for comforting on colder days. The Carlin Pea hummus is also fabulous with a baked sweet potato and plenty of dark green steamed leaves.

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Flamingo Pea Paprikash

Flamingo Pea Paprikash

by Isabella Palmer March 31, 2023

Based on the Hungarian dish Chicken Paprikash, but with a veggie twist. Isabella has replaced the chicken with our Whole Flamingo Peas, to make a hearty meal, flavoured with sweet paprika.

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Roasted Beetroot with Lentils, Whipped Lemon Tahini, Pumpkin Seeds & Spices

Roasted Beetroot with Lentils, Whipped Lemon Tahini, Pumpkin Seeds & Spices

by Isabella Palmer March 29, 2023

Another lovely recipe from journalist and recipe developer Isabella Palmer. Isabella’s passion for seasonal and sustainable ingredients is a theme of all her recipes.

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Parsnip, Lime and Coconut Soup

Pea, Parsnip, Lime & Coconut Soup

by Sarah Cotterell and Aitana Infante February 26, 2023

Another wonderful recipe from Aitana and Sarah’s book A La Mesa. This hearty soup celebrates the humble parsnip, paired with our Split Yellow or Flamingo Peas.

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