Our Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.View full product details
Split Fava Beans are tasty, versatile and easy to cook - they don’t even need soaking.
Use our Organic Split Fava Beans to make dal, falafel or hummus - or add a handful or more to soups, stews or curries. The beans get softer and softer the longer they're cooked.View full product details
Britain's original bean, fava beans are delicious, nutritious and good for the soil. Our Organic Whole Fava Beans are perfect for spicy Egyptian ful medames, truly British baked beans, stews, curries, salads and more.View full product details
Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
Long before we ate modern wheat, naked barley sustained us. Well suited to our climate, Bronze Age farmers would be very familiar with this nutritious, malty cereal.
Perfect for porridge and muesli, fantastic in bread, crumbles, granola and flapjacks, or even with leeks.
Our Naked Barley Flakes were highly commended in the 2017 Great British Food Awards where Michel Roux Jr. of Le Gavroche perfectly summed up their delicious versatility in his judging notes:
“The flakes look great and have a wonderful aroma of nutty goodness, which hits you as soon as you open the packet. It’s divine when cooked as a porridge, savoury or sweet, or even mixed into bread and crumbles. So much more than a breakfast cereal!”View full product details
Out of Stock
Unfortunately, all of our organic split green peas have gone! We will have them back in stock at this year's harvest, but in the meantime why not try the non-organic split green peas
Split Green Peas provide a rich colour and flavour to warming and hearty soups or dips.View full product details
Britain's original bean, fava beans are delicious, nutritious and good for the soil. Our Whole Fava Beans in Water are cooked and ready to use. They're perfect for spicy Egyptian ful medames, truly British baked beans, stews, curries, salads and more.View full product details
Out of Stock
Whole Blue Peas are the same peas used for Split Green Peas but with the skin left on. They're a firm but tasty pea with plenty of bite and superb in spicy dishes.
Sorry! All of our Organic Blue Peas have now gone. Please check in later this year when we hope to have our 2019 harvest in.
Or if you're quick we still have a limited availability of our non-organic crop to purchase hereView full product details
|Great Taste 2016 Award Winner|
This sweet and nutty tasting light yellow flour is ideal for sweet and savoury baking. It's great for cookies, batters, scones, pancakes and more. Use to thicken sauces or make the best gravy.
Gluten-free. Milled in Essex from British-grown Split Yellow Peas.View full product details
With its pale green hue and subtle pea flavour, this flour is perfect for both sweet and savoury baking. It's great for batters, pancakes, bhajis, dhosas and makes quick and easy soups, sauces and dips.
Gluten-free. Milled in Essex from British-grown Split Green Peas.View full product details
Fava bean flour has a distinctive earthy flavour best for savoury dishes. It's often mixed with other flours and great for pizzas, pancakes and batters.
Gluten-free. Milled in Essex from British-grown Organic Split Fava Beans.View full product details
Quinoa flour has a subtly earthy and nutty flavour, working well in both sweet and savoury baking. It's great for cakes, cookies, and biscuits as well as making excellent pancakes, tortillas, pies and breads.
Gluten-free. Milled in Essex from British-grown White Quinoa.View full product details
Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads.
Add cooked rye - or if cooking time allows, dry grains - to stews and casseroles. Add cooked grains to salads.
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Rye Grain (Gluten)
For allergens, see ingredients in bold
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||2.1g|
Suitable for vegans and vegetarians