Welcome to the Hodmedod link archive: 2024

Links from August 2024 and earlier

• Make your own pasta with Krivet Pasta Flour - try our recipe for Casarecce with Chickpeas and Lemon
• Experiment with fermented wholegrains with Sarah Cotterell and Aitana Infante recipe for Fermented Black Barley with Tomatoes, Shallots & Fresh Herbs. For more inspiration read their cookbook A La Mesa.
• This recipe for Carlin Pea Empanadas is perfect for summer picnics
• Read Pulses 101, part 2: Cooking basics - water & heat to learn about different ways to cook pulses and how to get the best results.
• Use our pearled spelt to make this irresistible Spiced Tomato and Grain Salad with Sumac-Pickled Onions
• Try Mexican Sopa de Habas!
• Explore our range of pulse flours before you give this recipe for Spring Onion and Fava Bean Pancake a go!
• Read more about fava beans and levodopa, the benefits of fava bean flour in bread and research into beans and Parkinson's disease
• Try making this new recipe for Emmer Pilaf with Courgettes and Chanterelles with our Norfolk Saffron
• Make guacamole from marrowfat peas.
• Want to make chickpea miso? You’ll need this recipe and one year.
• Chickpeas are back!
• Try Tereza’s Czech inspired Poppy Seed Loaf; you’ll need lots of poppy seeds for this one!
• Try making Lemon and Poppy Seed Waffles made with gluten-free buckwheat flour! Also check out Tereza's recipe for Banana, Hemp & Pulse Waffles with Roasted Rhubarb.
• Read part of our Pulses 101 series What are pulses?
• Explore our summer recipes to for inspiration and sign up our newsletter to be among the first to hear some exciting bean news coming soon.
• Head over to Reviver Foods to learn more and read this article in The Caterer about East London’s new hospitality school,
• Try our new millet flour in this recipe for Lemon & Lime Millet Cake
• Enjoy our carlin peas à La Française with Isabella Palmer’s recipe
• Make tofu with any pulse flour!
• Explore our range of varietal, wholemeal, stone-ground cereal flours. Not sure what ‘population wheat’ is? Read Wendell Steavenson’s excellent article on the Professor Martin Wolfe’s YQ population in The Guardian .
• Up your fibre with this recipe for Lentils with Slow-Roasted Cherry Tomatoes, Carrots & Basil made with our olive green lentils
• Try making our recipe for Lemon and Poppy Seed Granola, using our new poppy seeds. You might like to check out our full selection of granola recipes
• Celebrate summer with this Elderflower & Lemon Tart with a Rye Crust and check out our full range of cereal and other flours
• Use our new poppy seeds to make this recipe for Carrot Cake with Poppy Seeds, Ginger & Turmeric Yoghurt Icing
• Explore all our new products
• Hema’s Yellow Pea Laddu with Rose Chocolate, inspired by traditional Indian sweets, makes a great alternative to fudge. Experiment with our different pulse flours
• Read our blog post ‘A Grain Community’ about YQ Wheat and try our recipe for YQ Wheat Alfajores Biscuits
• Enjoy Sarah Cotterell and Aitana Infante’s recipe for Kimchi Pancakes with Fava Bean Flour & ‘Gochujang’. If you enjoy this recipe you’ll also enjoy their brilliant cookbook A La Mesa
• You’ll need our Fermented Naked Barley and Botanical Flour - #0+ Base Blend to make this delicious recipe for Fermented Barley and Chive Scones
• Try making our gluten-free gnocchi recipe with chickpea flour
• Read more about our UK chickpea trials (and tribulations) and try our chickpea flour - now 25% off.
• Enjoy classic parched peas using our carlin peas and Jersey Royal potatoes.
• Make your own tempeh from our dried peas
• Make Tereza‘s easy and nutritious Elderflower and Blackberry Chia Pudding and read about the Fairs' first ever harvest of British-grown chia seed in 2018
• Try baking with naked barley flour, first up Welsh Cakes!
• Read our blog post on cooking wholegrain cereals and cook up some black barley for this vibrant Black Barley Spring Salad.
• Read more about bi-cropping in our new blog post and to get your hand on some triticale flour
• Give our recipe for Pearled Spelt with Chargrilled Vegetables and Homemade Ricotta a go.
• Try making our whole naked oat porridge
• Try our new recipe for Cauliflower Steaks with Whole Wheat and Romesco Sauce, but before you do read our new blog about cooking wholegrains and explore our range of cereal grains.
• Read about new blog about cooking wholegrains and explore our full range of cereal grains
• Grab yourself some wild mustard seeds to make your own wholegrain and beer mustard
• Explore our wide selection of British grown quinoa - white, red, two-colour, black, smoked, flaked, flour and puffs
• Try our new recipe for Green Coconut Curry with Flamingo Peas using our wild mustard seeds and flamingo peas
• Try Salma Hage’s recipe for Chickpea Pancake with Spiced Lentil and Pine Nut Curry from her new book The Levantine Vegetarian: Recipes from the Middle East
• Try the recipe for Tom Yum with Pearled Spelt or Barley
• Order your Hodmedod Full of Beans bag now!
• Buy our British-grown chia seed and read more about it on the Hodmeblog
• Enjoy making our new recipe Coffee and Brazil Nut Madeleines with Brazil nuts from the Kayapó.
• Make your own aji amarillo paste for this Quinoa & Vegetable Soup with Aji Amarillo Paste inspired by traditional Peruvian dish. It's great with white, red, black or two-colour quinoa - find our British-grown quinoa in Holland & Barrett stores across the UK too.
• Make your own tortillas for these Cauliflower and Carlin Pea Burritos
• Make your own noodles with Eden Owen-Jones’ recipe for Toasted Spelt Ramen Noodles in Fermented Barley and Tahini Broth
• Have you tried cooking with pulse flours? This recipe for Banana, Hemp & Pulse Waffles with Roasted Rhubarb is the perfect place to start and we've plenty more pulse flour recipes besides.
• Carlin peas - dried, canned and jarred and all our recipes using them
• Try Eden’s recipe for Spelt Congee
• Enjoy some Easter baking with Izy Hossack’s Rye Hot Cross Bun Loaf recipe
• Try Luisa’s indulgent Brazil Nut Chocolate Torte made with wild harvested PI'Y Brazil nuts directly traded from the Kayapó people.
• Use a range of cereal, seed and pulse flours, seeds and nuts to make this super easy bread recipe.
• Switch rice for barley with this spiced barley pudding. Read more: What is naked barley? Why should we grow and eat more?
• Find the recipe for Jenny’s Veg Basket Broth along with some of her books
• Have you tried Sarah and Aitana’s Spiced Squash Cake with PI'Y Brazil Nuts? By buying PI'Y - the Kayapó name for Brazil nuts - you’re strengthening the Kayapó people, their culture and the Amazon rainforest they protect and depend on.
• Have you tried Eden’s new recipe for Crispy Fava Beans, Whipped Tofu and Red Endive made with our Split Fava Beans
• Order our weekly bread for home delivery or find all the resources you need to eat and bake delicious nutritious bread in our blog post about Real Bread Week
• Try Wild Mushroom and Barley Risotto with our Pearled Naked Barley. Learn more about the benefits of naked barley on our blog and of mushrooms on the Zoe Podcast.
• Chickpea Pancakes with Creamy Mushrooms & Spinach - simple but decadent!
• Try a whole week's worth of different pancakes made with pea, bean and chickpea flour, as well as quinoa flour, oats and more.
• Explore our British grown pulses and read more about pulses on the Hodmeblog
• Make Eden’s recipe for Flamingo Pea Tofu, Roast Celeriac, Cavello Nero with Black Garlic and Tamarind BBQ Sauce using our Split Flamingo Peas. Learn more about making tofu from legumes from Julius Fiedler.
• All our keen beans will want to give the Chefs’ Manifesto Podcast a listen
• Try Jenny Chandler's recipe for Kedgree made with our wholegrain emmer.
• Find out more about James’ work in school on the Hodmeblog and get inspired by his recipes.
• Get started with making Sarah and Aitana’s Sourdough Rye Loaf with Hemp Seeds, Linseeds & Camelina. Find more recipes from them in their wonderful book A La Mesa.
• We hope you enjoy out recipe for Farinata with Braised Leeks make with our new chickpea flour. You can also read more about the first crop of British grown chickpeas in The Guardian.
• Our new chickpea flour can be substituted for any of our pulse flour recipes. Including Coriander & Mustard Seed Crepes and Pea & Bean Dhebra.
• Magic Beans! Learn about the rise of British beans and pulses in the first of the Cookery School at Little Portland Street's new series of Conversations Around The Cookery School Table - £5 off with discount code WIFIBEANS
• It's Burn's Night. Better cook some haggis.
• Inspired by Greek Sesame cookies, Sarah and Anitana's Rye, Hemp & Chocolate Cookies are irresistible.
• Order Wakelyns Bakery's amazing PI’Y Brazil Nut Sourdough Tin Loaf by 8am Monday for Thursday delivery.
• Dried peas aren't just about hearty traditional dishes. Try Jenny Chandler's Zingy Carlin Peas & Seasonal Greens

Explore our archives of links from 2023, 2022 & 2021.