Trending ProductsView All Products
A comforting bowl of naked fava beans and mixed greens, elevated by a quick and aromatic mustard and fennel seed infused oil.
Hodmedod's wholemeal YQ wheat flour gives these simple and floral thumbprint cookies a delightfully nutty texture. Filled with raspberry jam and scented with cardamom and optional lilac sugar, they're a perfect seasonal spring treat.
A vibrant salad celebrating seasonal greens. Nutty British-grown quinoa and roasted vegetables are served over a creamy wild garlic and fava bean dip, finished with pickled raisins and toasted pistachios.
A British-grown take on Sicilian street food. These crisp, golden "Pea’nelle" fritters made from yellow split pea flour are served alongside delicate, batter-fried pumpkin, finished with a sweet and spicy honey-chilli glaze.
This dish allows the leeks and peas to cook and soften together slowly, lending their flavours to each other. Cooking the peas slowly helps release their starch, giving the dish an overall creamier consistency. The salsa verde adds a great savoury tang. Author Eden Owen-Jones is an avid listener of the Home Cooking podcast with Samin Nosrat and Hrishikesh Hirway and there is only so many times she could hear Samin talk about this salsa without trying to make a version for herself – we think it works really nicely here.
Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.
Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
Extremely moreish muffins with a tender, cakey crumb and subtle grown-up smokiness. A unique bake by Isabella Palmer featuring Hodmedod's smoked quinoa, dark chocolate and tahini.
A comforting, creamy stew of carlin peas and pearl barley. Perfect for warming up on darker days, this dish uses blitzed pulses to create a rich texture.
