Pea & Bean Dhebra
Inspired by traditional Gujarati dhebra, a bread typically made with millet flour, this delicious and nutritious recipe from Sam Hamrebtan uses our yellow pea and fava bean flour, milled from British-grown pulses.
Smoked Quinoa, Chickpea & Greens Salad
This salad is an excellent addition to any summery meal. The earthy flavours of smoked quinoa and chickpeas, go wonderfully with the fresh spicy pesto. Adapt the greens to what’s in season and locally available. Finished with creamy tahini and oat yoghurt and crunchy nuts and seeds.
Falafel with Seaweed
Add a few of these moreish falafels to a pitta bread and load up with sliced lettuce or cabbage, cucumber, yoghurt and a dollop of hummus. Hard to beat for a quick, nutritious and satisfying lunch.
Toasted Seeds, Chickpeas & Nuts with Shony Seaweed
This savoury snack is a great way to introduce sceptics to seaweed. The textures of the soft chickpeas and crunchy nuts make a wonderful contrast, whilst Mara Seaweed's attractive shony blend flakes add freshness and excitement.
Pea, Pepper & Spinach Lunch Box Muffins
These delicious savoury muffins from The Cook and Him are packed with the flavour and goodness of pea flour and fresh red peppers and spinach. They're perfect for a lunchbox or afternoon snack.
Chilled Raspberry & Almond Tart
A wonderful ‘no cook’ vegan tart from the talented Bath Al Rikabi, using hemp flour and puffed quinoa. Hemp flour is 50% fibre and over 23% protein, with a beautiful nutty flavour ideal for baking.
Brigit Strawbridge's Sourdough Loaf
This wonderful sourdough recipe is from acclaimed Cornish chef James Strawbridge’s new book about salt. Wholemeal flour is a great addition to any sourdough loaf. Although you won’t get the same large holes and oven spring that you would get from a white loaf, the flavour and nutrition are much improved.
Fava Bean & Wheat Risotto with Asparagus
Wholesome and packed with flavour, this "risotto" is made with wholegrain wheat, fava beans and seasonal asparagus. The wheat grains are cooked slowly in white wine and stock and finished with Parmesan. With less starch than the usual risotto rice, the wheat has a delicious nutty taste and slightly crunchy texture different from a traditional rice risotto.
Carrot and Smoked Quinoa Kibbeh
Rachel Steeds of plant-based kitchen Greenhouse has created this wonderful vegan twist on the Middle Eastern classic Kibbeh. Typically made with bulgur wheat and meat, Rachel's version combines pulses, smoked quinoa, carrots and spices for a flavour-packed dish.
Green Pea Falafel
It's liberating to realise that culinary classics like falafel can be made not just with chickpeas or fava beans, but in fact with most legumes. After all, most traditional dishes have come from a place of necessity and availability, making use of what’s around but applying culinary wisdom that can be found in other parts of the world too. Here, Julius Fiedler of Baking Hermann, brings falafel to the UK with this recipe using British-grown split green peas.
Kale & Quinoa Salad
This kale and quinoa salad, with satay-esque dressing, comes from Melissa of The Refill Barn in Radwinter, Essex. This salad is perfect for a quick and filling meal. Melissa served hers with some leftover pizza dough with olive oil, za'atar and some perello olives.
Pasta e Lenticchie
Pasta e Lenticchie is one of the most delicious soups in the Italian hearty soup canon. This recipe was created by chef, food stylist and recipe developer Rosie Mackean for our Whole Olive Green Lentils. We've been growing lentils in the UK since 2015 and they're now a tasty, versatile staple of our range of British-grown wholefoods.