Menu
Menu
Butter beans have a creamy texture and taste, and can be served as an accompaniment to a sunday roast. They can also be mixed with other beans and served as a base for a dish or can be made into a curry
Our chickpeas can be used in curries, soups and salads or stewed with meats like chicken and fish. An integral ingredient of hummus, Chickpeas also make tasty side dishes
Made from durum wheat, and high in gluten, Semolina can be used to make creamy puddings and also in cakes and biscuits
Cous cous has become a popular alternative to rice and pasta. It has a light fluffy texture which is a little bland in flavour, readily soaking up the flavours of other ingredients
Of all of our lentils, Green lentils keep their firm shape well after being cooked, adding texture to a dish. They are a particularly good compliment to both saucy and spicy dishes
Famously used in Baked Beans, they are also used in many types of cuisine, including South American, Mediterranean, and Asian. Used to make pates, soups, chilli con carne, salads and other savoury meals
Black-eyed beans are small, creamy-flavoured beans with a black 'scar' where they were joined to the pod. Use our black-eyed beans in cajun and creole cuisine as well as stews and pot-based dishes
A small slate-green lentil with a delicate blue marbling. Dark speckled lentils are a popular lentil because of their unique peppery flavour and the fact they hold their shape during cooking; used in purees, soups, bakes and curries
Porridge oats are small-medium rolled flakes that can be used as a healthy ingredient for both sweet and savoury baking. Commonly used making muesli, porridge or bakes such as flapjacks
Marrowfat peas are a delicious compliment to any meal and the pea of choice when preparing mushy peas
Red Split Lentils are a source of fibre and protein. Great in soups, stews, Indian and Middle Eastern dishes.
Marrowfat peas are a delicious compliment to any meal and the pea of choice when preparing mushy peas
A high fibre versatile vegetable, ideal for soup and as a compliment to traditional dinners
A high fibre versatile vegetable, ideal for soup and as a compliment to traditional dinners.
Barley tastes great when added to stews and casseroles, and is filling addition to soups and broths.
A blend of Pearl Barley and Red Split Lentils with Green and Yellow Split Peas, perfectly mixed for soups and broths