Quinoa Porridge with Autumn Fruit Compote
A nourishing and comforting porridge from The Cook and Him that makes a perfect breakfast on cooler autumn mornings.
Seared Aubergines & Cherry Tomatoes with Fried Lentils & Tahini Dressing
Silky soft aubergines contrast with crispy lentils in this dish, a great summer recipe from Abra Berens' Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Grist is packed with authoritative and wide-ranging information, recipes and inspiration for a great variety of grains, legumes and seeds.
21st Century Medieval Pottage
This recipe from Linda Duffin blends old and new to create a wonderfully simple and comforting dish. Pottage is a simple vegetable stew, made with whatever was to hand by peasants in Europe. Since most could only afford meat for special occasions, pottage would be enriched and thickened with pulses or grains.
Barley & Almond Cake
This wonderful recipe combines barley flour with ground almonds to produce a nutty, moist cake, flavoured with orange and cinnamon and topped with an orange cream cheese frosting.
Aubergine Fritters & Brazil Nut Romesco Sauce
Martin Hill’s recipe for Aubergine Fritters & Brazil Nut Romesco Sauce makes a wonderful sharing dish, that would work well as a starter or side dish.
Chocolate, Brazil Nut & Coffee Cookies
Another great recipe from Martin Hill, this time he's made these irresistible Coffee, Chocolate and Brazil Nut Cookies. The rye flour gives a rich depth of flavour to these cookies, while the addition of coffee brings out the flavour in the chocolate nicely.
Seed, Pulse & Herb Crackers with Beetroot Hummus
Here at Hodmedods we sell a number of British-grown seeds, and these quick and easy crackers showcase them perfectly. Alongside this vibrant beetroot hummus, this makes the perfect light lunch, afternoon snack or drinks party nibbles.
Savoury Scones, Vegan & Gluten-free
The Cook & Him's savoury scones are both vegan and gluten-free, making great use of our green pea flour, with its pale green hue and subtle pea flavour.
Peanut Butter & Jam Chia Pudding
This wonderful recipe from The Cook and Him is a grown-up take on the classic pairing of peanut butter and jam. Perfect for hot summer days and a brilliant way to celebrate strawberry season.
Crispy Flamingo & Blue Peas with Labneh & Lemon Oil
This recipe is perfect for a summer starter, a nibble with drinks or BBQ side dish. The crispy peas are packed with protein and paired with anti-inflammatory spices and herbs.
Strawberry, Black Wheat & Spelt Biscuits
These delectable biscuits are a unique and satisfying treat, combining the sweetness of strawberries with the nutty flavours of black wheat and spelt. Our black wheat flour is milled from Blacksmith variety wheat bred by and grown for Owen Davies in Lincolnshire and stone-milled in small batches on the Hodmedod mill in Suffolk. Black wheat flour adds a wholesome and nutty flavour and beautiful colour to baking.
Coriander & Mustard Seed Crepes
This twist on traditional crêpes is made with yellow pea and fava bean flour, making it a great source of plant-based protein and gluten-free too. Created by the talented nutritionist, cook, grower and food presenter Sam Hamrebtan.