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.
A supremely satisfying recipe for wholemeal cheese stones from baker Rosy at Field Bakery at Gothelney Farm, via Sarah and Aitana's wonderful book A La Mesa.. Try using our Stoneground Wholemeal Flanders Wheat Flour for a rich nutty taste and a hearty texture.
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.
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.
Delicious oatcakes, made with oatmeal and wholemeal wheat flour, leavened with yeast or sourdough and hailing from The Staffordshire Potteries. Oatcakes have a similar texture to Indian dosa, but with a wonderful nutty flavour. Most commonly served with a cooked breakfast, but they also taste wonderful with a variety of sweet and savoury toppings.
This Bean Chilli is a favourite in our house, when we want something comforting, hearty and with a little washing up as possible. It freezes well and can be make in large batched. We’ve made this this on the shove, in the slow cooker and even over the campfire.
Maris Bead variety whole fava beans arrived at the Bean Store this week, so we made a delicious Ful Medames. Small beans, warm spice, lots of olive oil. Earthy, warming and aromatic – the best breakfast in the world?
This comforting and sustaining winter recipe from Jenny Chandler makes great use of our Mix #3 - All The Peas, a five variety mix of Red Fox Carlin, Black Badger Carlin, Whole Blue, Whole Yellow and Marrowfat Peas.
This wonderfully warming and aromatic breakfast recipe is from A La Mesa by Aitana and Sarah of The Little Cooking Pot in Hackney. The book is packed with delicious, seasonal, vegetarian recipes that revolve around local produce and sustainable ways of eating.
A wonderfully fragrant and filling dhal recipe from A La Mesa, a celebration of food from the childhoods and travels of Sarah and Aitana of The Little Cooking Pot in Clapton. A La Mesa is a joyous and mindful guide to growing, sourcing, preserving, cooking, eating and composting. This recipe was inspired by Sarah’s travels in Sri Lanka.
This unusual but simple recipe for sumptuous gluten-free cookies was created by illustrator Carol Kearns, whose work can be found in her online Etsy shop TheMuseumShelves.
