Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Esteemed food and cookery writer Geraldene Holt devised this recipe for an aromatic Mediterranean-inspired salad of Hodmedod’s British Quinoa.

Remaining firm when cooked, Hodmedod's British-grown Whole Yellow and Blue Peas have a texture and delicate sweet flavour that is ideal in South Asian cookery.

Our Red Haricot Beans are perfect for a classic New World chilli with or without the meat - here's our recipe for a vegetarian chilli.

This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans.

For Ful Medames in a hurry try our very quick recipe using Hodmedod's Baked British Beans.

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.

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.

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.

Our translation of a medieval recipe for whole fava beans, from The Forme of Cury, the earliest collection of recipes in English.