This tofu, based on the Burmese variety typically made from chickpea flour, is very quick and easy to make from store cupboard ingredients. It can be adapted to use other pulse flours as Victoria has done here with green pea flour.
Make sweets with peas! Hema Mavers' version of Indian laddu made with yellow pea flour, rose chocolate and Brazil nuts soaked in rose and dandelion syrup makes a great alternative to fudge.
Amy Oboussier uses several of our ingredients to give this much loved dish a Hodmedod twist. Creamy nutty carlin peas are an excellent British-grown substitute for the usual black or pinto beans in refried beans.
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.
This twist on traditional crêpes is made with yellow pea and fava bean flour, making it a great source of plant-based protein and gluten-free too. Created by the talented nutritionist, cook, grower and food presenter Sam Hamrebtan.
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.
Rachel Steeds of plant-based kitchen Greenhouse has created this wonderful vegan twist on the Middle Eastern classic Kibbeh. Typically made with bulgur wheat and meat, Rachel's version combines pulses, smoked quinoa, carrots and spices for a flavour-packed dish.
Pea bread is easy, quick and cheap to make, perfect for week-night dinners and as an added bonus it’s high in protein and fibre. It would work perfectly with our recipes for Slow Cooker Bean & Pea Chilli or any of our soups.
Food writer, blogger and expert pasta-maker Carmela Sereno Hayes, of Carmela's Kitchen, has created this delicious pasta recipe with our green and yellow pea flours. Relatively inexpensive but impressive this recipe uses delicious ingredients to make a sublime pasta, the perfect starter for any dinner party.
This fabulous historical recipe for Pancake Day is from Neil Buttery of the British Food A History blog and podcast. Neil developed the recipe after discovering our Green Pea Flour in a shop in Manchester. Although our Green Pea Flour is not the same as Peasemeal (where the peas are toasted before being milled) it makes a good substitute.
Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.
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, ideal for feeding a crowd or batch cooking for midweek dinners.
