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We were delighted when Patrick Campbell of pop-up restaurant The Dressing Room asked if they could use our British-grown pulses and quinoa. This is the amazing salad they created with our British Quinoa.
A quick and delicious lunchtime soup, pairing the sweetness of parsnips with earthy Split Fava Beans.
Lizzy Hughes of the Our Lizzy vegetarian cookery school in Malvern, Worcestershire sent us this mouth-watering recipe for a spicy and colourful summer salad of our "Black Badger" Carlin Peas.
Spiced pottage of Whole Fava Beans, a luxurious take on a medieval staple food.
Surprisingly easy to cook from scratch, this traditional Egyptian dish, made with Split Fava Beans, is delicious as a snack or meze.
Hodmedod's version of the classic Egyptian ful medames, which went down very well at the Aldeburgh Food Festival in 2012 when we offered samples to show off the potential of British-grown Whole Fava Beans.
It's not strictly hummus - which literally means chickpeas - but this quick, easy and delicious ful nabed dip makes a great alternative. Made with Split Fava Beans with no need to soak, it can be cooked from scratch in 30 to 40 minutes. Best served warm!
Lindsey Dickson's recipe for savoury Quinoa pancakes with a sweet edge, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!
Lindsey Dickson shares a recipe for left-over cooked Quinoa, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!
A simple but sustaining salad that matches the earthiness of Whole Fava Beans with crumbly cheese and fresh tomatoes.
Esteemed food and cookery writer Geraldene Holt devised this recipe for an aromatic Mediterranean-inspired salad of Hodmedod’s British Quinoa.
