£22.00
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| Buy Melissa Hemsley's superb new book of delicious veg-centric recipes and we'll throw in a free £5 gift voucher. | 
Melissa Hemsley's new book celebrates healthy, tasty food that is good for you and better for the planet with meals the whole family can enjoy. The recipes focus on UK-grown, easy-to-buy ingredients, cutting down on food waste and putting flavour first.
It's right up our street and several of the recipe feature ingredients from our range of British-grown pulses, grains and seeds - like these amazing quinoa cakes.
Easy flexitarian swaps mean every recipe can be vegetarian, many can be vegan and all are delicious.
Find plenty of inspiration for one-pot and one-tray wonders, make-ahead meals, fresh takes on family favourites, 30-minute meals and more.
| ‘A delicious and much-needed nudge towards a healthier and more sustainable kitchen’: Hugh Fearnley-Whittingstall | 
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
I've spent years looking for a worthwhile healthy alternative to rice both in Europe and Asia. All the time it was lurking in East Anglia at Hodmedods waiting to be discovered. It's now a cupboard staple. More flavour than commercial rice, more fibre, too. Emmer and lentils! Who knew! Great stuff!
Excellent, very professional and you are kept up to date about your order, will use them again
This is a very nice product - delicious, subtle and very versatile. It's a good value too. I highly recommend it.
I often find fava beans a bit bitter (is it just me?!) so have previously just used them in quite heavily flavoured dishes. Not these ones though - no bitterness at all - just really tasty. I often eat them just with a bit of seasoning and drizzle of oil!
This unusual flour is something everyone should try. I use it in sourdough and yeasted bread, and it makes an unusually dense dough that is actually rather textured and nice to stretch and fold even when using at 50:50 with white. It has a very nice flavour with a long prove - and so far has never over-proved on me by going liquidy. Aside from its unusual flavour and appearance, I have achieved a good firm and edible crust that doesn't turn into nasty shards