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

Pumpkin & Cheddar Muffins

Pumpkin & Cheddar Muffins

December 17, 2023

Tereze Pospíšilová's savoury wholemeal muffins are full of umami flavour and make a sumptuous treat with chutney, butter or just on their own.

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Cracked Wheat Stuffed Red Cabbage

Cracked Wheat Stuffed Red Cabbage

December 15, 2023

Eden Owen-Jones has created a wonderful plant-based centrepiece for Christmas dinner using our cracked wheat from Holland & Barrett. Savoury, nutty and delicious, it goes perfectly with all the trimmings and is delicious smothered in gravy or on its own.

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Green Pea & Spinach Dal

Green Pea & Spinach Dal

December 15, 2023

Daily dal? We've gathered dal recipes for a different dal every day for a fortnight - and there are countless more variations on this nourishing meal of spiced split pulses. . This green pea dal from Martin Hill is the latest addition to our collection; it's rich, indulgent and packed with flavour.

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Pilau Mix Mejadra

Pilau Mix Mejadra

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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Mushy Pea, Parsnip & Potato Cakes

Mushy Pea, Parsnip & Potato Cakes

November 27, 2023

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

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Chocolate, Tahini & Brazil Nut Granola Bars

Chocolate, Tahini & Brazil Nut Granola Bars

November 14, 2023

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

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Cardamom & Brazil Nut Diversity Granola

Cardamom & Brazil Nut Diversity Granola

November 02, 2023

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.

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Carrot Cake Flapjacks

Carrot Cake Flapjacks

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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Smoked Quinoa with Roasted Cherry Tomatoes & Carlin Peas

Smoked Quinoa with Roasted Cherry Tomatoes & Carlin Peas

October 13, 2023

This salad of smoked quinoa and carlin peas comes to us from the Age Well Project. The smoky flavours from the quinoa are complimented by smoked paprika, cumin and the sweet acidity of toasted tomatoes.

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Carlin Pea & Chanterelle Ragout

Carlin Pea & Chanterelle Ragout

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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Wholemeal Pizza with Charred Fennel, Green Cabbage & Tofu Cream

Wholemeal Pizza with Charred Fennel, Green Cabbage & Tofu Cream

October 06, 2023

This brilliant vegan pizza recipe is from Sophie Gordon’s book The Whole Vegetable. The base is made with stone-ground wholemeal spelt flour - for a satisfying texture and subtle nutty flavour - and raised with baking powder instead of yeast, making it quick and easy to throw together.

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Julie's Apple Shred Buddha Bowl

Julie's Apple Shred Buddha Bowl

September 27, 2023

Apple shreds make an excellent addition to a salad or Buddha bowl, their vibrant colour and sweet taste balancing well with savoury elements. Julie, of Apple Natural, made this a beautiful bowl for our visit on a very hot summer's day. We combined elements from our gardens with Julie's apple shreds and locally sourced vegetables.

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