Hodmedod's British Pulses & Grains
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Organic whole olive green lentils from Wakelyns Agroforestry with a superb peppery flavour. |
Pioneering Suffolk research farm Wakelyns was established in 1994 by our friend and mentor the late professor Martin Wolfe to test and develop agroforesty approaches that integrate annual crops (like lentils and cereals) with trees and other perennial plants.
Martin aimed to increase diversity in fields and between fields, an approach that increases overall yields and ensures the farm is better able to cope with climatic variability, pest and disease pressures and is less dependent on inputs, like fertiliser, from outside the farm. Read more about Wakelyns...
In the late summer of 2017 we harvested the first commercial crop of British-grown lentils at Wakelyns after several years of trials, an experimental mixture of varieties - a mottled green lentil (the same variety as is grown in Le Puy-en-Velay, in France) and a gun-metal grey lentil (also widely grown in France). This crop of Wakelyns lentils is an olive green variety we've found grows best in the British climate.
We also have Olive Green Lentils from Tim Gawthroup in Hertfordshire. |
Our Wakelyns Lentils have a superb peppery, nutty flavour and firm texture. They're great in soups, stews, curries and salad.
Rinse the lentils in a sieve, check for small stones, and place in a pan with plenty of fresh water water. Bring to the boil, simmer for 15 to 20 minutes until tender.
Don't over-cook - taste the lentils toward the end of the cooking process. To make a salad or a cold lentil dish drench the lentils in cold water immediately after cooking, this will stop them cooking further and ensure they stay nice and firm.
Lentils
No Allergens
Typical values | Per 100g |
Energy | 1395kJ (325kcal) |
Fat | 1.5g |
of which saturates | 0.2g |
Carbohydrate | 47.6g |
of which sugars | 2.9g |
Fibre | 15.5g |
Protein | 21.8g |
Salt | 0.02g |
Suitable for vegans and vegetarians
Hodmedod's British Pulses & Grains
Sorry, not available right now £18.00
Jannine has harvested and cured (prepared for storage) the last of this years Wakelyns Squashes. Vegetables have always been an important part of the organic...
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Order freshly baked bread to be dispatched on the day selected above* for next-day delivery. Orders for Wednesday dispatch must be placed by 8am on the Monday. We'll send your full order on your chosen dispatch day. |
Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. This beautiful loaf is made with flour milled at the Hodmedod mill, from organic YQ wheat grain grown by the Turners in Lincolnshire and studded with Brazil nuts collected by the Kayapo in the Amazon.
Baker Henrietta Inman says:
We were so happy when we heard about the Landworkers’ Alliance, Roddick Foundation, Hodmedod and Kayapó led cooperative COOBA-Y coming together to build a new direct trade relationship to bring their wild-harvested PI’Y, the Kayapó name for Brazil nuts, to the UK for the first time.
With many flavours, textures and feelings of creamy-oaty-smooth-oily-rich-crunchy, they are all-sensory-satisfying magic, and we couldn’t wait to get them into as many of our kitchen creations as possible!
Coming across pieces of PI’Y suspended in our soft, brown-butter-honey wholemeal YQ dough is a very delicious surprise! Sometimes you might feel you’d still like some butter, sometimes, the nut’s delectable richness will suffice! We really hope you enjoy them, as you, EAT NUTS, SUPPORT THE KAPAPÓ, SAVE THE FOREST.
When we bring awareness and with that, compassion, to our own body ecosystems, then those around us, our homes, gardens, small bakeries… our compassion will ripple out into our whole ecosystem, our world.
To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery
*Add the loaf to your basket and complete your order as usual. A small number loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.
Wheat Flour (organic stoneground wholegrain YQ), Water, PI'Y Brazil Nuts, Sea Salt
Organic rapeseed oil is used to line the tins.
For allergens, including cereals containing gluten, see ingredients in bold.
Eggs, dairy products and mustard are also handled in the bakery.
Suitable for vegetarians and vegans
Keeps well in its paper wrapping for at least 7 days from baking
Store in a cool, dry place
Suitable for freezing
Compostable paper and label
Hodmedod's British Pulses & Grains
Sorry, not available right now £22.99
Last year our squash boxes sold incredibly quickly, not surprising as we only had 100 available and Henrietta's recipe is fantastic. So we asked Wakelyns...
View full product details£14.25
Order freshly baked bread to be dispatched on the day selected above* for next-day delivery. Orders for Wednesday dispatch must be placed by 8am on the Monday. We'll send your full order on your chosen dispatch day. |
Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. This indulgent cross cake-loaf is the embodiment of the Wakelyns agroforestry system filled with fruit, grains, seeds and nuts. Additional ingredients, such as the Stringer family's organic rapeseed oil or the Brazil nuts from the Kayapo, reflect the farm and bakery's outward looking collaborative approach.
Baker Henrietta Inman says:
With the Wakelyns fruit, produce from the arable alleys which flourish in the (agro)forestry, and PI’Y Brazil nuts from the Kayapó people in the Amazon rainforest, this loaf is a celebration of the boundless, generous gifts trees give us, indeed, LIFE! Densely packed full of rainbow fruit jewels from dark pink dried cherries to shimmering orange candied quince and squash, all mixed together in a deeply flavourful, nourishing concoction of fruit purées, grains, pulses, seeds and PI’Y, it makes a wonderful Christmas or winter alternative celebration cake.
It will keep you going climbing up a mountain, at breakfast, for pudding or elevenses and just simply with a cup of tea by the fire. Enjoy on its own, with extra fresh or stewed fruit and yoghurt or (warm it up a little and) spread with butter, honey or jam. We don’t add any extra sugar apart from in the candies, so all the wonderful flavours can sing! Tra la la!
As with all of our work in our bakery, as well as being an efficient method for making use of what the land gives us, they are also energy efficient, as we bake them in our bread ovens’ residual heat at the end of a baking day. Plus, they keep really well for at least two weeks in the fridge. We really hope you enjoy them and toast to the trees and agrobiodiversity as you eat!
All puréed, candied and dried fruit and vegetables from Wakelyns Organic Agroforestry.
The formal - legal - way of presenting the ingredients (which is below) doesn't really do justice to to the loaf, so here's a slightly longer version: Wakelyns apple, pear and quince purée (organic), wholemeal-grain-pulse flour megamix with Wakelyns lentil flour (organic), Pimhill (Shropshire) oats (organic), Lincolnshire YQ population wheat flour (organic) from the Turners farm, quinoa flakes (organic), Essex buckwheat, PI’Y Brazil nuts, Yorkshire rapeseed oil (organic), brown linseed, candied quince (organic), candied squash (organic), prunes (organic), dried pears (organic), dried apples (organic), dried cherries (organic), Cornish seas salt, Columbian panella sugar, (organic)
Please be aware that we bake and cook with the seasons, what we have around us and our preserved stocks of fruit, and when some ingredients run out, for example, when we use up all our candied quince, we will seek the appropriate alternatives for flavour and nutrition, but also for our bakery stock rotation, using up what we have so that we are prepared for the coming summer – autumn abundance until the next hungry gap.
To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery
*Add the loaf to your basket and complete your order as usual. A small number loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.
Fruit Puree (Apple, Quince and Pear) ), Lentil Flour, Oats, Wheat flour, Quinoa Flakes, Buckwheat, PI’Y Brazil Nuts, Rapeseed Oil, Linseed, Candied Quince (Quince, Sugar), Candied Squash (Squash, Sugar), Prunes, Pears, Apples, Cherries, Sea Salt.
Organic rapeseed oil is used to line the tins.
For allergens, including cereals containing gluten, see ingredients in bold.
Eggs, dairy products and mustard are also handled in the bakery.
Suitable for vegetarians and vegans
Keeps well in its paper wrapping for at least 14 days from baking if refigerated
Keep refigerated for best shelflife, or store in a cool dark place
Suitable for freezing
Compostable paper and label
Get in touch at hello@hodmedods.co.uk or 01986 467567
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