Emmer (Farro Medio), Wholegrain

Emmer (Farro Medio), Wholegrain
An ancestor of durum wheat, emmer...


An ancestor of durum wheat, emmer...

These oat groats are 'naked' because...

Whole wheat grains for cooking whole...

Whole wheat grains for cooking whole...

Our kibbled naked barley is from a superb...

This extraordinary grain is the Blacksmith...

Whole organic wheat grain from the...

Cultivated for at least 5,000 years,...

Wholegrain wheat grown in the North...

Cultivated for at least 5,000 years,...

Closely related to wheat and barley,...

Barley is a fantastic crop, ideal...

Our pearled naked barley is from...

Wheat is one of the most...

Grown in Scotland, these gluten-free wholegrain...

Wholegrain wheat from the revolutionary YQ...

Our new batch of organic naked...

We've added more beans to our signature British-grown fava beans, peas & lentils - an...
Shop Collection >Cereal grains, pseudocereals & edible seeds grown on British arable farms.
Shop Collection >Our range of flour milled from British-grown cereal grains, pulses and millet - plus Diversity...
Shop Collection >Both the Hodmedod and Penny Bun Bakehouses are closed for the last week of October....
Shop Collection >Fermented pulses & grains, British-grown spices, seaweed and other condiments.
Shop Collection >Carefully selected foods from producers that share our ethos of good food, well produced, with...
Shop Collection >Buy Hodmedod gift vouchers or join the Hodmedod Pioneers.
Shop Collection >We've selected some favourite food and cookery books - and we've also bundled a few up...
Shop Collection >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.
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.
This my first time cooking with dried fava and what a revelation! I love fresh broad beans because/despite them often being a little bitter, but there's not a trace of bitterness in these delicious Scottish fava beans. I've used some for soup, some for a hummus-type dip and some just straight in a salad. They've become my new addiction, they're so beautifully sweet and tasty.
Like chickpeas, these are perfect added to a salad bowl. Just wash them in a colander first to lose the thick liquid that you'd otherwise want to keep for a soup or stew.
What a great book!
So many recipes I want to try out...especially the ones using Carlin peas, which I bought a load of and haven't known how to use ....
I love the design & layout if the book and excellently clear instructions ...
I'm looking forward to using it very soon...
We love it so much we are buying it for all our friends and family for Christmas (hope none of them read this review!)