Fresh Unbletted Medlars

Fresh Unbletted Medlars
Try fresh medlars! These historic seasonal...
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Try fresh medlars! These historic seasonal...
| Find our newest products here. Don't miss out! Sign up for our newsletter to be among the first to hear of new products and more. |

We sell bread, crackers and sourdough starter - a range of loaves from Heart Bakery...
Shop Collection >We've selected some favourite food and cookery books - and we've also bundled a few up...
Shop Collection >EAT NUTS / SUPPORT THE KAYAPO / SAVE THE FOREST By buying PI'Y - the...
Shop Collection >Pioneering Essex farmers Peter and Andrew Fairs great the first ever British crop of chia...
Shop Collection >British Dal Festival Love dal but missed the British Dal Festival? Fear not, we've a...
Shop Collection >Hodmedod’s British & French Lentils In 2017 we harvested the first commercial crop of British-grown lentils...
Shop Collection >Hodmedod’s British Quinoa Our white quinoa is grown by Peter Fairs in the fields of...
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Spicy and aromatic whole wild mustard...

These oat groats are 'naked' because...
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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 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
I make fantastic tasty hummus with Carlin Peas . I cook up the whole pack, then freeze in very small batches., equivalent to a canful, and they defrost overnight. I sometimes add butter beans or flageolets and vary the flavour with all sorts,…paprika, sun-dried tomatoes, aubergine etc. Or I can add them frozen to meat or veg stews, stir fries etc. love them!!
Really like this dish, great flavour and some real substance to it!
Fantastic grain for making risotto's and stews creates a really great creamy texture during cooking without the addition of dairy (although the addition of dairy elevates everything!) They don't overcook unlike rice so its almost a foolproof alternative, the end results are a moreish bite to the cooked grain.