Whole Flamingo Peas
Hodmedod's British Pulses & Grains
£1.79 £1.99
| The flamingo has landed! We're excited to offer pink Flamingo peas from the very first UK harvest. |
These amazing pink Flamingo Peas are a new variety, named by you and first grown at scale in the UK in 2021.
The subtle pink colour of these peas is the result of the intensely orange cotyledon showing through the translucent white skin. When cooked you'll find that the rich yellow / orange colour shows through more.
Pink peas make superb hummus and can be substituted in recipes for other whole peas, especially whole yellow or blue peas, or for chickpeas. We look forward to hearing how you've cooked them!
Recipes for pink Flamingo Peas
More Recipes
Pink Pea and Anise Syrup Cake
Browse all our recipes for whole peas
Complete Product Details
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Flamingo Peas can be cooked in just the same way as other whole dried peas.
Cooking instructions
Soak overnight - or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.
After soaking , rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 40 to 45 minutes until tender.
Adding bicarbonate of soda (baking soda) when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.
Notes on Cooking Dried Pulses
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda (baking soda) during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
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Ingredients
Pink Peas
Allergy information
No Allergens
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Typical values for whole dried peas Per 100g Energy 1066kJ (257kcal) Fat 1.7g of which saturates 0.3g Carbohydrate 15.7g of which sugars 3.9g Fibre 46.8g Protein 21.3g Salt 0g -
Suitable for vegans and vegetarians
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Wakelyns Miller's Choice Sourdough Tin Loaf
Sorry, not available right now
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Order bread to be baked on the day selected above* and dispatched on the same day for next-day delivery. Orders for Wednesday dispatch must be placed by 8am on the Monday. We'll send your full order on your chosen baking day. |
Miller's Choice, baker's delight!
This special limited edition loaf from the Wakelyns Bakery uses Miller's Choice flour, grown in Suffolk and milled by us. Much like YQ, but created by time in the field and careful selection of old wheat landraces rather than crossing more modern wheat varieties, Miller's Choice is a wheat population. It was developed over twelve years by Andrew Forbes of Brockwell Bake, using 19th century (and older) tall wheat varieties as a starting point.
Its heritage means it's particularly well suited to low input farming systems and our Miller's Choice was grown organically by John and Alice Pawsey in Suffolk. This week you can try it in some of Masie and Henrietta's wonderful slow-fermented wholegrain sourdough.
Andrew Forbes is a hero of the alternative grain community, you can read a little more about his work with Brockwell Bake and the creation of Miller's Choice on our blog.
We’ve got flour, we’ve got grain, and this week only (probably) we’ve got amazing tin loaves made by the Wakelyns bakery. They’re using exactly the same recipe as they use for our YQ tin loaves, but the two breads are very different – why not buy one of each and carry out a taste test!
Wakelyns Bakery make bread at Wakelyns Organic Agroforestry. Each week the bakery produces very small batches of wholegrain bread, just enough for us to offer a few of their sustaining loaves, which have a complex nutty flavour and keep beautifully, through our website.
*Add the loaf to your basket and complete your order as usual. A small number loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.
Complete Product Details
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Ingredients
Miller's Choice Wheat Flour (100% stoneground wholegrain), Water, Salt
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Nuts, eggs and dairy products are also handled in the bakery. -
Suitable for vegetarians and vegans
Miller's Choice, Organic Wholegrain
Hodmedod's British Pulses & Grains
£1.49 £2.69
Wheat is one of the most common foods but whole wheat grains - sometimes known as wheatberries - are surprisingly rarely used. They're a versatile, tasty and nutritious ingredient that brings the full flavour of wheat, whether used whole or freshly milled.
The grains can be soaked, cooked and eaten whole, but our current spring wheat is best suited for milling at home (we recommend using a Mockmill) an makes a flavoursome and nutritious flour.
This Miller's Choice population was created by Andrew Forbes of Brockwell Bake by selecting for the long, lax ear of Red Lammas, the King of English milling wheats up to the mid 19th century, from John Letts’ heritage population.
Grown in Suffolk by John and Alice Pawsey.
Complete Product Details
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Add cooked wheatberries - to soups, stews and casseroles.
Use cooked or toasted grains as the basis for or tasty addition to salads.
Mill uncooked grains to produce a tasty and versatile flour.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Wheat Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g, raw whole grains Energy 1331kJ (318kcal) Fat 2.1g of which saturates 0.3g Carbohydrate 64.8g of which sugars 2.1g Fibre 9.6g Protein 10.5g Salt <0.01g -
Suitable for vegans and vegetarians
Miller's Choice Wheat Flour, Stoneground Wholemeal, Organic
Hodmedod's British Pulses & Grains
£2.99
Organic wheat flour milled from the Miller's Choice population, milled on our New American Stone Mill and grown in Suffolk by John and Alice Pawsey.
Created by Andrew Forbes of Brockwell Bake by selecting for the long, lax ear of Red Lammas, the King of English milling wheats up to the mid 19th century, from John Letts’ heritage population.
Perfect for baking bread and with a wonderful flavour, this particular harvest of Miller's Choice has a protein content of 12.42 and the falling number of 360.
Stone-milled by us from wheat grown in Suffolk.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
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Typical values Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 13.9g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging