by Nick Saltmarsh August 03, 2013
A refreshing and spicy dip that matches the mellow flavour of our "Kabuki" Marrowfat Peas with hot British horseradish (or Japanese wasabi) and cool sour cream.
by Nick Saltmarsh March 19, 2013 2 Comments
This rich whole fava bean soup is said to have been eaten in almost every Sicilian home since Roman times. It's delicious as a soup but can also be left to set and cut into slices and fried.
by Josiah Meldrum December 01, 2012 2 Comments
Inspired by the cuisine of the Gujarat region of India, this dhal is made with Split Fava Beans, a common substitute for the more traditional local hyacinth beans.
by Josiah Meldrum November 08, 2012 1 Comment
Our translation of a medieval recipe for whole fava beans, from The Forme of Cury, the earliest collection of recipes in English.
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