Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

A vibrant and aromatic green lentil stew featuring a fresh herb and spinach base, topped with sweet caramelised red onions and creamy yoghurt. A simple yet deeply flavourful way to enjoy British green lentils.

A nutritious and textured twist on classic porridge using whole spelt grain and roasted seasonal rhubarb. Recipe by India Matthews.

A fresh, seasonal grain salad of nutty emmer wheat, charred spring greens, and a zesty mint and feta dressing. Perfect for a light lunch or a vibrant side dish.

A comforting bowl of naked fava beans and mixed greens, elevated by a quick and aromatic mustard and fennel seed infused oil.

Hodmedod's wholemeal YQ wheat flour gives these simple and floral thumbprint cookies a delightfully nutty texture. Filled with raspberry jam and scented with cardamom and optional lilac sugar, they're a perfect seasonal spring treat.

A vibrant salad celebrating seasonal greens. Nutty British-grown quinoa and roasted vegetables are served over a creamy wild garlic and fava bean dip, finished with pickled raisins and toasted pistachios.

A British-grown take on Sicilian street food. These crisp, golden "Pea’nelle" fritters made from yellow split pea flour are served alongside delicate, batter-fried pumpkin, finished with a sweet and spicy honey-chilli glaze.

This dish allows the leeks and peas to cook and soften together slowly, lending their flavours to each other. Cooking the peas slowly helps release their starch, giving the dish an overall creamier consistency. The salsa verde adds a great savoury tang. Author Eden Owen-Jones is an avid listener of the Home Cooking podcast with Samin Nosrat and Hrishikesh Hirway and there is only so many times she could hear Samin talk about this salsa without trying to make a version for herself – we think it works really nicely here. 

Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.