Green Pea Gnocchi with Fava Beans and Greens
Looking for something different for dinner? With a few simple ingredients, making Gnocchi at home couldn't be easier! This gluten-free recipe from The Cook and Him uses marrowfat pea flour, which adds a delicate pea flavour to the dish.
BBQ Bean & Lentil Tacos
Enhanced by the citrus aroma of our Sussex coriander seeds, these spicy bean and lentil tacos from The Cook & Him make a perfect summer supper. Or a feast if followed by their Summer Fruit Galettes.
Summer Fruit Galettes
These tempting fruit galettes follow the traditional French galette style of free-form filled pastries using buckwheat flour as used for Breton pancake-like galette.
Flamingo Pea Cretan Fava
Helena Barlow kindly gave us this recipe for traditional Greek fava, it's made with our Flamingo Peas instead of the more usual split yellow peas or grass peas and they give it a sweetness, a beautiful warm colour and a creamy texture.
Beetroot hummus with roasted lemon chickpeas
When Helena Barlow posted this pink humumus recipe on instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.
Pink Pea and Anise Syrup Cake
Peas for dessert! Our new Flamingo Peas are sweet and creamy, making them perfect for this delicious cake from Christine McFadden author of Flour: A Comprehensive Guide.
Smoky Fava Bean Goulash with Tarragon Dumplings
We love a dumpling! This wonderfully warming and sustaining supper is enhanced with deliciously herby fava flour dumplings. This recipe comes to us from Sarah Barton via Day Radley's Vegan Chef School.
Black tahini, miso & kimchi hummus
We were blown away when we saw this amazing black hummus posted on Instagram by @hallefaraj and we're thrilled that she's happy for us to share it here.
YQ Wheat flour, rhubarb & yoghurt cake with oat & hazelnut crumble
Suffolk pastry chef Henrietta Inman, author of The Natural Baker, celebrates the diversity and flavour in Martin Wolfe's YQ population wheat with this delicious rhubarb cake.
Wholegrain YQ wheat flour, quinoa, apple, walnut & honey cake
Suffolk pastry chef Henrietta Inman, author of The Natural Baker, combines the nutty flavours of heritage grains with quinoa flakes, chia, walnuts, apples and honey to make a moist tea loaf - delicious hot or cold.
Brunch Chaat with Carlin Peas and Tomatoes
This deliciously spicy recipe is from Tom Hunt's book Eating for People, Pleasure & Planet, an inspiring exploration into the question of what sustainable food really is and a manifesto for how to achieve it while eating healthier and better tasting food.
Split Yellow Pea and Cauliflower Dal
Finished with an exuberant tarka of onion and cherry tomatoes, this simple but delicious vegan dal from The Cook and Him makes a sustaining meal.