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Aine Carlin's Carlin Chilli Bowl 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. Read More
Hodmedod's quinoa flour loaf Our Essex grown and milled quinoa flour lends a nutty edge to Bread Workshop Sue's white loaf, it also brings a range of amino acids and micro nutrients not present in wheat flour - delicious and nutritious! Read More
https://cdn.shopify.com/s/files/1/0719/9925/files/Black-Badger-Brownies-1020x.jpg?3870345489935578482 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!. Read More
Banana, Walnut and Blackberry Pea Flour Loaf Jenni Sherington's wonderful gluten free banana, walnut and blackberry loaf is made with our split yellow pea flour. Read More
Braised fennel with fava beans This recipe from Vicky Jones, which features in her book Out of the Pod, works wonderfully with our whole fava beans - the earthy meatiness of the beans combining perfectly with the fennel and red wine. Read More
Fava Bean and Tomato Loaf with Salsa Verde Topping This fava bean and tomato loaf with salsa verde topping was one of the dishes served at our Pulse Feast - part of a global celebration to mark the launch of the International Year of Pulses. Read More
Fava Bean, Ginger and Sweet Potato Cake Carol Kearns our talented illustrator, also writes a baking column for EDP Norfolk Magazine, a few months ago she came up with this gluten free fava bean, ginger and sweet potato cake - easy to bake, great to eat. Read More
Chocolate Avocado Mousse Quinoa Tart Jenni Sherington has created this amazingly healthy and nutritious desert using our quinoa flour. It might not look like it but this pudding could count as one of your 5 a day - better still, it's delicious! Read More
Cacao-Quinoa Crispy Cakes These cacao-quinoa crispy cakes are Jenni Sherington's brilliant wholefood take on those rice-crispy nest we all used to make as children. Read More
Parched peas and a bag of potatoes from Preston's Flag MarketCarlin 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. Read More
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