Whole Blue Peas, 500g

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

COOKING INSTRUCTIONS

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.

NOTES ON COOKING DRIED PULSES

Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.

Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.

Cooked pulses can be used immediately or frozen for later use.

INGREDIENTS
Blue Peas

ALLERGY INFORMATION
No Allergens

Typical values Per 100g

Energy 1064kJ (256kcal)

Fat 1.6g

of which saturates 0.3g

Carbohydrate 17.3g

of which sugars 4.7g

Fibre 46.7g

Protein 19.8g

Salt 0g

British Baked Beans, 400g

An absolute favourite of the British palate, only here actually made with British ingredints. Note that the beans used are fava beans, rather than the more commonly used (not British) haricot beans. Not organic

Think baked beans are British? They are now! We use only British-grown fava beans - Britain's original bean, grown here since the Iron Age. Our Baked British Beans are deliciously different, with large meaty fava beans in a tasty tomato sauce.

Our Baked British Beans are cooked and ready to eat, hot or cold. They're good served on toast but also delicious added to stews, curries or casseroles. Or even in a pie.

Cooking on the Hob:

Empty contents into saucepan. Heat gently for 4-5 minutes while stirring. For best flavour do not boil or overcook. Do not reheat.

Microwave Cooking:

Empty contents into a non-metallic bowl and cover. Heat for 2 to 3 minutes, stirring halfway. Check the food is hot, stir well and serve. Do not reheat.

BRITISH dried Chickpeas 500g (not organic)

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.

OUT OF STOCK UNTIL NEW HARVEST COMES IN

Organic Carlin Peas (Black Badger), 500g

Our 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 have a superb nutty flavour and firm texture, making a great alternative to chickpeas or Puy lentils. They're 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.

British Olive Green Lentils 500g. 

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 

Organic Carlin Peas (Red Fox), 500g

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. Carlin Peas are popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt.

Carlin Peas have a superb nutty flavour and firm texture, making a great alternative to chickpeas or Puy lentils. They're 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.

Organic split dried fava beans, 500g

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.

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

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. The beans will get softer and softer as they cook.

British Wholegrain Quinoa 500g. 

Delicate quinoa is tasty, nutritious, versatile and easy to cook.

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.

Currently non-organic.

Organic Split Green Peas, 500g

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.

Organic Vaal Dhal, 400g

(Fava beans cooked with mild and aromatic spices)

Our organic canned Vaal Dhal is inspired by the cuisine of Gujarat in northern India but we use only British-grown fava beans, cooked with a blend of mild and aromatic spices. Needing just a little heat and a good stir our 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.

Vaal Dhal is ready to eat and just requires a good stir and a little heat.

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.

Whole dried fava beans, 500g

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.

British-grown dried Red Haricot Beans 500g

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.

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. Our roasted beans are full of protein and fibre.

Hodmedods roasted beans are delicious as a savoury snack but also great in salads and other savoury dishes.

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.

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.

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!

Split Yellow Peas, 500g

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.

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.

Tinned British-grown red haricot beans (not organic), 400g

Cooked and ready to use

These beans have a special Cambridge connection. The variety was developed by Cambridge scientist, Colin Leakey. And they are grown in Cambridgeshire. You will see on the tin that they are grown on farms in both Cambridgeshire and Nottinghamshire. We know that our initial batch is from the Cambridgeshire farms.

Tinned Carlin Peas in water, 400g

NOW ORGANIC.

WINNER OF THE SOIL ASSOCIATION BOOM AWARD FOR BEST PANTRY PRODUCT 2016

Cooked and ready to use

Our canned "Black Badger" Carlin Peas, also know 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.

Carlin Peas are perfect for traditional parched peas or grey peas with bacon. They can also be used in place of chickpeas or dark green lentils. They're great in soups, stews, curries and salads, pairing well with roast vegetables.

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.

Tinned Organic Fava Beans, 400g

Cooked and ready to use

Britain's original bean, fava beans are delicious, nutritious and good for the soil. Our 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.

Canned Whole Fava Beans in Water are cooked and ready to eat, cold, hot or added to other dishes. A favourite of Mediterranean and Middle Eastern cuisine, fava beans have plenty of body and a satisfying and meaty flavour.

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