This vegan fava bean biryani is surprisingly easy to make but served from the cooking pot it provides an impressive, delicious and hearty centrepiece for a Kashmiri feast - or makes a satisfying meal in itself.
This piquant and fresh salsa verde uses our fermented Fava Umami Paste
in place of the usual preserved anchovies, a vegan alternative that provides a similar savoury depth.
Inspired by a recipe from River Cottage's Gill Meller
, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted Naked Barley Flakes
to make a simple lunch or sumptuous side.
A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste
used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours.
When pasta-maker extraordinaire Carmela Sereno Hayes of Carmela's Kitchen
started experimenting with our pulse and quinoa flours
to make pasta we were excited to see what she would come up with. She hasn't disappointed! This light but flavoursome dish of fava farfalle makes a perfect late spring lunch and is a great introduction to making pasta from scratch.
Despite the name this dish from the Greek island of Santorini is made not with fava beans but with split yellow peas
- or more traditionally with an entirely different species of pulse, Lathyrus clymenum.
Making fresh gluten-free pasta from scratch couldn’t be easier with our Yellow
or Green Pea Flour
, with or without a pasta machine.
Naked Barley Flakes
make perfect porridge - just substitute them for rolled oats in your favourite porridge recipe. For an extra boost of flavour and nutrition, why not add a couple of tablespoons of our British chia seeds to your porridge?
Here's our simple porridge recipe…
Pack your pancakes with the flavour and extra protein of pulse flour! Our fava bean and pea flours
make great tasting pancakes, simply by substituting them for wheatflour in a standard pancake recipe.
Packed with the malty flavour and nutrition of our Naked Barley Flakes
these light muffins not only taste fantastic but will do you the power of good. They make a luxurious and healthy treat for breakfast or leisurely weekend brunches.
Whole Fava Beans
have a real affinity with the earthy flavours in this rich casserole that’s the perfect antidote to cold dark winter days. This hearty and warming dish was created by Carol Kearns, our illustrator and author of The Art of Baking