As a longtime fan of Hodmedod’s I’ve been waiting for this book to arrive and gift to friends and family. No longer will there be a bag of dried peas languishing at the back of the cupboard or any procrastinating over what to do with my fava beans. This book is stuffed with delicious-sounding recipes and beautiful photographs that I want to make and share with others. There are lots of comfort food ideas which is just what I crave in the colder months as well as lighter recipes; all of them full of flavour, fibre and protein. It’s an interesting, though-provoking read even if you don’t do much cooking and left me feeling joyful, inspired and thankful that the need for and appreciation of diversity is expressed and runs richly through this book.
Whole Food: a book from Hodmedod
Palmira Arenaz-Laborda
New ingredients and foods to try
Your book offers recipes inspired by cooking styles from around the world while using your diverse range of British ingredients. I would like to try the different flat breads made with rye, emmer, buckwheat and pea flour. This book contributes to helping people eat better and cook their own food with ingredients grown with care for the land. Thank you 🤩
Whole Food: a book from Hodmedod
Angela
This granola is delicious, especially with blueberries and banana and topped with yoghurt or coconut kefir. I’ll definitely be buying again :).
Five Grain, Seed & Pea Granola
Fayth Adamsson
Makes amazing humous
I used these to make humous for the first time. I swear it tastes almost exactly the same as when made with chickpeas and so much nicer than shop bought. Very smooth and takes on the garlic and lemon flavours beautifully. Will use for dips again in the future.
Naked Flamingo Peas, Organic
Gill Walker
Extremely tasty
Extremely tasty rye flour with a sweet malty taste. Mixed half and half with white spelt flour, it gives a loaf with great depth of flavour and nice, springy texture. Makes great toast.
