Whole Blue Peas are the same peas used for Split Green Peas but with the skin left on. They're a firm but tasty pea with plenty of bite and superb in spicy dishes.

Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender.

Ingredients: blue peas

Organic "Black Badgers" are a classic dark brown Carlin Pea, also know as Black, Grey or Maple Peas.

With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas. Carlin Peas are popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt.

Carlin peas are great in soups, stews, curries and salad, pairing well with roast vegetables.

Soak overnight - or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.

After soaking , rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 40 to 45 minutes until tender.

Adding baking powder when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.

Unfortunately these are now out of stock until a new harvest later this year - last years harvest was very poor.

"Red Foxes" are an unusual red-brown variety of Carlin Pea, combining the distinctive nutty flavour of Carlin Peas with a striking colour.

With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas. They are popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt.

Carlin Peas are great in soups, stews, curries and salad, pairing well with roast vegetables.

Soak overnight - or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.

After soaking , rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 40 to 45 minutes until tender.

Adding baking powder when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.

These are OUT OF STOCK due to poor 2020 harvest. If the 2021 harvest is good we hope they will be back in stock towards the end of the year.

We're very excited to be one of the first to stock the first-ever British grown chickpeas. Grown near Thetford by Henry Raker and cleaned and packed in Whittlesford. They are more expensive than the vast bulk of chickpeas imported from abroad, but a real landmark for local produce.

Fava Bean Flour is great for sweet and savoury cooking and baking.

Best mixed with other flours at around 25% fava bean flour.

Or use at 3 to 5% as a flour improver to help bread rise well.

Leave batters and doughs to rest for at least an hour for best results.

Try toasting before use for a more subtle, nuttier flavour.

Split Green Peas provide a rich colour and flavour to warming and hearty soups or dips.

Split peas don't need soaking and cook down to a very soft consistency.

To cook simply cover the peas with water or stock, bring to the boil then simmer for 30 to 45 minutes. Pre-soaking speeds up cooking but isn't essential. The peas will get softer and softer as they cook.

Olive green lentils grown in Suffolk, Essex, Hertfordshire and Sussex.

Tasty, versatile and easy to cook, whole lentils don't need to be soaked and add a rich, nutty flavour to soups, stews and salads.

Check for any stones, rinse, cover with fresh water, bring to the boil and simmer for 15 to 20 minutes (until tender). Or add directly to stews and casseroles, the lentils will cook with the other ingredients. Whole lentils retain their shape when cooked 

Delicate quinoa is tasty, nutritious, versatile and easy to cook. This quinoa provides a great British-grown alternative to cous cous or rice, can be added when baking bread or cakes, and makes a superb breakfast porridge too.

Rinse, cover with 1 and a half to 2 parts water or stock for each 1 part quinoa, bring to the boil and simmer for 15 minutes. Add more water if necessary. The grains will swell to 3 to 4 times their original size and become translucent.

These are OUT OF STOCK due to poor 2020 harvest. If the 2021 harvest is good we hope they will be back in stock towards the end of the year.

With a superb taste, delicate creamy texture and rich garnet colour, Hodmedods red haricot beans combine the striking colour of kidney beans with the tenderness of smaller haricot beans. They're especially good in bean casseroles, salads and chilli.

Renowned plant scientist, Colin Leakey bred this novel variety of bean by traditionally crossing older varieties.

COOKING INSTRUCTIONS

Soak overnight, rinse, place in a pan and cover with plenty of cold water. Bring to boil and boil vigourously for 10 minutes. Reduce the heat, cover and simmer for 45-60 minutes until tender.

Please note: Like most red beans, Red Haricot Beans contain a natural toxin called lectin. It is essential to cook Red Haricot Beans as above to destroy the toxin and ensure they are safe to eat.

Hodmedods have roasted their British-grown yellow peas and fava beans in rapeseed oil and seasoned them with a sprinkling of sea salt and cracked black pepper.

These roasted peas and beans are full of protein and fibre.

Ingredients: split yellow peas (43%), split fava beans (43%), rapeseed oil, potato starch, spices (cracked black pepper, black pepper), sea salt, rice flour, sugar, natural black pepper flavouring, onion powder, yeast extract

ALLERGY INFORMATION

May contain PEANUTS, NUTS, SESAME

Hodmedods have roasted British-grown fava beans in rapeseed oil and seasoned them with a chilli kick and cooling lime.

Delicious, nutritious and good for the soil and bees, fava beans are Britain's original bean, grown here since the Iron Age. Hodmedods roasted beans are full of protein and fibre.

Ingredients: fava beans (broad beans) (85.6%), rapeseed oil, salt, rice flour, sugar, onion powder, garlic powder, spices (cayenne, coriander, black pepper), yeast extract, herb (parsley), lime oil

ALLERGY INFORMATION

May contain PEANUTS, NUTS, SESAME

British-grown fava beans raosted in rapeseed oil and seasoned 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. These beans are full of protein and fibre, and have less than 1/3 the fat of roasted nuts.

Ingredients: fava beans (broad beans) (89%), rapeseed oil, salt

ALLERGY INFORMATION

May contain PEANUTS, NUTS, SESAME

British-grown fava beans roasted in rapeseed oil with the added the tang of cider vinegar for a tempting and tasty snack. Our roasted beans are full of protein and fibre, and have less than 1/3 the fat of roasted nuts.

Ingredients: fava beans (broad beans) (84%), rapeseed oil, cider vinegar powder, sea salt

ALLERGY INFORMATION

May contain PEANUTS, NUTS SESAME

Hodmedods have roasted British-grown fava beans in rapeseed oil to create this alternative to nuts. Enjoy them plain or season to taste - they're delicious as a savoury snack but also great sweet. Try them with honey or use in recipes in place of plain nuts. Hodmedods roasted beans are full of protein and fibre, and have less than 1/3 the fat of roasted nuts.

Ingredients: Fava Beans (Broad Beans) (90%), Rapeseed Oil

ALLERGEN INFORMATION

May Contain: PEANUTS, NUTS, SESAME

Roasted British-grown green peas in rapeseed oil, seasoned with a little sea salt to create this "ridiculously moreish" snack. Hodmedods roasted peas are full of protein and fibre, and have less than 1/3 the fat of roasted nuts.

Ingredients:Green Peas (89%), Rapeseed Oil, Salt

ALLERGY INFORMATION

May contain PEANUTS, NUTS, SESAME

REDUCED DUE TO SHORT DATE

WAS £2.29 NOW £1.15

British-grown green peas have been roasted in rapeseed oil to create this alternative to nuts. Enjoy them plain or season to taste - they're delicious as a savoury snack but also great sweet. Try them with honey or use in recipes in place of plain nuts. Hodmedods roasted peas are full of protein and fibre, and have less than 1/3 the fat of roasted nuts.

Ingredients: green peas (90%), rapeseed oil

ALLERGEN INFORMATION

May contain: PEANUTS, NUTS, SESAME

REDUCED DUE TO SHORT DATE - WAS £2.29 now £1.15.

Hodmedods have roasted British-grown yellow peas in rapeseed oil and seasoned them with a little sea salt to create this "ridiculously moreish" snack. These roasted peas are full of protein and fibre, and have less than 1/3 the fat of roasted nuts.

Ingredients: Yellow Peas (89%), Rapeseed Oil, Salt

ALLERGY INFORMATION

May contain PEANUTS, NUTS, SESAME

Hodmedods have roasted British-grown yellow peas in rapeseed oil and added the tang of cider vinegar for a tempting and tasty snack. Their roasted peas are full of protein and fibre, and have less than 1/3 the fat of roasted nuts.

Ingredients: Yellow Peas (86%), Rapeseed Oil, Cider Vinegar Powder, Salt.

ALLERGEN INFORMATION

May Contain: PEANUTS, NUTS, SESAME

Hodmedods have roasted their British-grown yellow peas in rapeseed oil and seasoned them with deliciously smoky paprika.

These roasted peas are full of protein and fibre, and delicious to boot!

Ingredients: Split Yellow Peas (85.4%), Rapeseed Oil, Rice Flour, Salt, Spices (Paprika, Cayenne, Black Pepper), Smoked Paprika, Yeast Extract, Smoke Flavouring

ALLERGEN INFORMATION

May contain PEANUTS, NUTS, SESAME

Split Fava Beans are tasty, versatile and easy to cook - they don’t even need soaking. Use them 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.

To cook simply cover the beans with water or stock, boil for 10 minutes then simmer, braise or roast for 20-30 minutes more. Pre-soaking speeds up cooking but isn't essential. 

Ingredients: fava beans (broad beans)

Split Yellow Peas are one of the most used pulses in British cooking, with a satisfying flavour and smooth texture, they add body and depth to soups, stews, dhals and dips. Split peas don't need soaking and cook down to a very soft consistency.

To cook simply cover the peas with water or stock, bring to the boil then simmer for 30 to 45 minutes. Pre-soaking speeds up cooking but isn't essential. The peas will get softer and softer as they cook.

Ingredients: yellow peas

These beans have a special Cambridge connection. The variety was developed by Cambridge scientist, Colin Leakey. 

Red Haricot Beans have a superb taste, delicate texture and rich garnet red colour. They're especially good in chillis, bean casseroles and salads. Red haricot beans combine the striking colour of kidney beans with the tenderness of smaller haricot beans and can be used in place of either in any recipe.

Drain and rinse thoroughly. The beans are ready to use, hot or cold. To heat, add to cooked dish and heat through for 1 to 2 minutes.

Store in a cool, dry place. Once opened, transfer contents to a non-metallic container, cover refrigerate and use with 2 days.

Ingredients: red haricot beans, water

ALLERGY INFORMATION

No Allergens 

Carlin Peas (Black Badger Beans), also known as Black or Grey Peas, are cooked and ready to use. Carlin Peas are 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.

Drain and rinse thoroughly. The peas are ready to use, hot or cold. Add to stews, curries, salads or use to make hummus. To heat, add to cooked dish and heat through for 1 to 2 minutes.

Ingredients: carlin peas, water

ALLERGY INFORMATION

No Allergens

Britain's original bean, fava beans are delicious, nutritious and good for the soil. Whole Fava Beans in Water are cooked and ready to use. They're perfect for spicy Egyptian ful medames, truly British baked beans, stews, curries, salads and more.

Drain and rinse thoroughly. To heat, add to cooked dish and heat through for 1 to 2 minutes.

Ingredients: whole fava beans (broad beans), Water, concentrated lemon juice

ALLERGY INFORMATION

No Allergens

Fava beans cooked with mild and aromatic spices

This organic canned Vaal Dhal is inspired by the cuisine of Gujarat in northern India. British-grown fava beans are cooked with a blend of mild and aromatic spices. Needing just a little heat and a good stir this dhal is ready to eat as a satisfying side dish or can be cooked with other ingredients to create a more substantial curry. Try adding water or stock for a curry soup.

Dhal naturally separates in the can. Carefully empty entire contents into saucepan and stir well. Heat gently for 4-5 minutes while stirring. For best flavour do not boil or overcook. Do not reheat.

Ingredients: fava beans (broad beans) (45%), water**, tomato puree, rapeseed oil, rice flour, sugar, salt**, herbs and spices (cumin, turmeric, fenugreek, coriander, caraway seeds, chilli powder, coriander leaf, MUSTARD* seeds)

*Allergen

**non-organic ingredients

Whole dried fava beans, 500g Organic

Britain's original bean, fava beans are delicious, nutritious and good for the soil. Whole Fava Beans are perfect for spicy Egyptian ful medames, truly British baked beans, stews, curries, salads and more.

Whole dried fava beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking.

Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender. Refreshing the water during cooking will remove more of the natural tannins from the bean skins and give a more subtle flavour.

Hodmedods - Yellow Pea Flour, 500g Organic

This sweet and nutty tasting light yellow flour is ideal for sweet and savoury baking. It's great for cookies, batters, scones, pancakes and more. Use to thicken sauces or make the best gravy.

Use alone, like a gram or corn flour, or mixed with other flours.

Leave batters and doughs to rest for at least an hour for best results.

Try toasting before use for a nuttier flavour.