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Lime, Mint and Olive Quinoa Salad
This recipe for a quick but delicious quinoa salad, from our friend Bintu Hardy’s blog Recipes from a Pantry, has become a regular favourite for our deliciously nutty and light British Quinoa. Take a...
View ArticleGeraldene Holt’s Salad of Quinoa, Olives and Slow-Roasted Tomato
Esteemed food and cookery writer Geraldene Holt devised this recipe for a delicious Mediterranean-inspired salad based on Hodmedod’s British Quinoa. An aromatic salad of Essex-grown quinoa grain, serve...
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Lindsey’s quinoa with roasted garlic mushrooms and eggs
We’re reproducing this recipe and blog post with the kind permission of Lindsey Dickson who writes about local food and rural living on her blog The Eating Tree. You can find the original post here. We...
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Lindsey’s quinoa pancakes with sauteed squash and goats cheese
We’re reproducing this recipe and blog post with the kind permission of Lindsey Dickson who writes about local food and rural living on her blog The Eating Tree. You can find the original post here. We...
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Pease pudding hot, pease pudding cold…
Last week we began testing out our new packing room, it’ll allow to sell some of our more unusual peas and beans (so rare we don’t have enough to justify mechanical packing) in more manageable 500g...
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Trinity’s Warm Quinoa Medley Salad
Trinity Bourne shares a recipe for a bright and fresh quinoa salad, originally published in her book Trinity’s Conscious Kitchen. This is a colourful medley of delicious, super health affirming foods....
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Trinity’s Quinoa Porridge
Trinity Bourne’s recipe for a tasty and healthy quinoa porridge, originally published in her book Trinity’s Conscious Kitchen. A delicious, nutritious, gluten-free alternative to regular porridge. Use...
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Quinoa pilaf with chicken of the woods ragoût and lemon courgettes
Driving home from Bungay I caught sight of something unusual in the hedge, pulling in to the next layby I walked back to find a huge yellow bracket fungi growing from the dead heartwood of an oak tree....
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Quinoa, Kisir and a Happy Monday
I’m co-founder of a community group called Sustainable Bungay, part of the Transition Movement. In particular I’m involved with two projects the group runs one, Bungay Community Bees, I’ve mentioned...
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Quinoa, broad beans, dill, saffron, pistachio & pomegranate salad
We were delighted when, earlier this year, Patrick Campbell, one of the the team behind pop-up restaurant The Dressing Room asked if they could used our British-grown pulses and quinoa. To describe...
View ArticleGemma’s black badger salad
Our friend Gemma Parker, who runs the Earsham Street Cafe in Bungay, is a long-time supporter of Hodmedod. As well as being one of our first catering customers, Gemma hosted our baked bean...
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Hot (as you like) black badger and squash curry
This hot curry is a variation on a recipe for a mild chickpea and sweet potato curry from Nigel Slater’s excellent Kitchen Diaries. With their firm texture and nutty taste our black badger peas make a...
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15 minute Ful Medames
Fool, ful or even foul – however you spell it ful medames (fava bean stew) is a classic of world cuisine: hearty, simple, sustaining and delicious it’s perfect at any time of day but really comes into...
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Spiced medieval pottage
This spiced pottage is a luxurious take on a medieval staple food, harking back to the time when fava beans were an almost daily ingredient in British diets as a year-round source of protein. Those...
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30-minute British fava bean hummus
Split dried fava beans make a delicious alternative to chickpeas as the basis for hummus, with the great advantage that they don’t need soaking and cook down to a creamy consistency without the need...
View ArticleJapanese pea and wasabi dip
(or British pea and horseradish dip) A refreshing and spicy dip that matches the mellow flavour of Kabuki peas with hot Japanese wasabi and cool sour cream. For a British twist, use horseradish instead...
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British whole pea masala
Remaining firm when cooked, whole yellow and blue peas have a texture and delicate sweet flavour that is ideal in south Asian cookery. Serves 3-4 as a side dish Recipe sheet (pdf, A4) to download...
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Rustic black badger salad
Lizzy Hughes of the Our Lizzy vegetarian cookery school in Malvern, Worcestershire sent us this mouth-watering recipe for a spicy and colourful summer salad of black badger peas. Lizzy’s Cooking Tip...
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Fava bean and St George’s mushroom pâté
There are few better ways to spend a warm late May day than picking St George’s mushrooms. A delicacy of late spring, St George’s mushrooms grow in often very large rings in grassland or, less...
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New World chilli with Old World beans
We’ve taken the meat out of a classic New World chilli con carne and replaced the usual American beans of the Phaseolus family with our Old World fava beans. Serves 6 Ingredients for New World chilli...
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