Our 100% whole grain ‘dark’ rye flour is perfect for traditional European black breads and adds depth of flavour when added to wheat flour breads and pastries.
Organically grown by Mike Rogers at Beeson Farm in Devon and stone milled at Wakelyns Agroforestry in Suffolk
Rye Flour has a deep, distinctive flavour traditionallt used to make robust, close textured breads.
Use alone, or mix with other flours to make bread, pancakes, pastries and biscuits.
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||1.6g|
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
We've roasted British-grown fava beans in rapeseed oil and seasoned them with a little sea salt to create this moreish snack. Delicious, nutritious and good for the soil and bees, fava beans are Britain's original bean, grown here since the Iron Age. Our roasted beans are full of protein and fibre, and have less than 1/3 the fat of roasted nuts.View full product details