Hodmedod

British-grown Pulses & Grains. We work with farmers to provide quinoa, beans & peas, pulse flours, canned pulses, roasted snacks, puffed & flaked grains.
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Early in 2012, working with Transition Norwich, we came across dried fava beans as part of a project looking at the ingredients for a more sustainable and resilient diet. The beans are grown widely in East Anglia and exported all over the world where they're enjoyed in a multitude of traditional recipes - including ful medames, houmous, falafel, crisp snacks, soups, stews, curry and dal...

Yet in

Britain they're used as animal feed (and as a useful break crop that fixes nitrogen). It seems that three or four hundred years ago we simply lost our taste for the humble fava bean, preferring legumes like lentils and chickpeas which are hard to grow in the UK. We ran a trial and gave away or sold 2 tonnes of beans - people loved them! And so in the Autumn of 2012, with the new season bean harvest, we launched Hodmedod Ltd - Now everyone can share in the delights of the fava bean...

Since 2012 we've pioneered British-grown quinoa and added a much wider range of peas and beans (including organic, canned prepared foods and snacks). There's a lot more to come! (Hodmedod is a local dialect word - in Suffolk it means snail and in Norfolk hedgehog)

30/08/2026

Another tempting taste of Jenny Chandler’s new book The Capsule Kitchen - Lentil Sloppy Joes 📖

Jenny Chandler’s brilliant new book, The Capsule Kitchen: 12 Core Ingredients, Endless Combinations, is out now, and we're celebrating with these wonderful lentil sloppy joes.

Jenny’s version gives the American classic a plant-based twist, swapping the meat filling for a rich, savoury mushroom and lentil ragù that can be used as the base for many more dishes. Stuff it into a seeded wholemeal roll, add some caramelised onions, jalapeños or a drizzle of sriracha, then serve with a tangy, fresh salad.

Find Jenny’s book, filled with versatile recipes (buy it from us and we’ll send you a £5 Hodmedod’s voucher to use towards ingredients!) and the sloppy joes recipe here: https://hodmedods.co.uk/products/the-capsule-kitchen-12-core-ingredients-endless-combinations

29/08/2026

Local abundance: beautiful dried plums & apricots 🌱🍑🌳

After our shout-out for plums earlier this month, we were delighted to receive a lovely haul of local fruit including purple plums, Victoria plums and Mirabelles.

The plums, along with apricots from Clinks Farm, have been slowly dried in the Bakehouse bread oven, using the residual heat after baking is finished.

They’ll be going into our next batch of Five Grain Fruit & Seed Squares, alongside Bakehouse-made local apple, pear and plum purées and apple molasses.

A little bit of local fruit, some energy-saving cooking, and a lot of community: we love how these squares bring together ingredients and people from across our local food network.

Find all our Bakehouse products here: https://hodmedods.co.uk/collections/bakery

28/08/2026

📚 Haven’t pre-ordered Whole Food yet? Get 10% off at Bookshop.org!

Our new book, Whole Food, is out on 8 October – and if you’ve been meaning to pre-order your copy, Bookshop.org uk are offering 10% off with discount code LOVEBOOKSHOPS. Plus, let us know you’ve ordered and we’ll send you a £5 Hodmedod voucher towards ingredients.

The offer runs from 28 August to 7 October, so there’s plenty of time to get your copy at a discount while supporting independent bookshops - Bookshop.org is a fantastic alternative to you-know-who.

Written by Hodmedod co-founders Josiah Meldrum and Nick Saltmarsh, Whole Food brings together the story of what we’ve learned about growing, milling and eating whole foods, with 80 delicious recipes celebrating grains, pulses and other ingredients that nourish both us and the soil.

Pre-order your copy from Bookshop.org via the link in our bio – and get ready for plenty of good things to cook when it lands this autumn. 🌾

26/08/2026

📖 Out tomorrow! Jenny Chandler’s new book The Capsule Kitchen provides endless recipe combinations from 12 core ingredients - including our favourite carlin peas, lentils, wholegrains & quinoa. It's available to order now.

The book is all about making delicious, flexible food from a small selection of core ingredients – and we’ll be sharing a couple of sample recipes, starting with this beautiful Roasted Squash Grain-otto.

It’s a wonderfully comforting bowl of whole grains, roasted squash and slow-cooked buttery leeks. Jenny uses rye here, but the recipe is adaptable: you can make it with any of our wholegrain cereals, so it’s a great way to experiment with different grains. The roasted squash is mashed into the grains to create a naturally silky, creamy texture, with golden pieces of squash on top. And if you really want to take it to the next level, there’s an optional brown butter and crispy sage recipe, finished with Parmesan and a squeeze of lemon.

Bean evangelist and brilliant cook and food writer, Jenny has been a friend of Hodmedod since 2012, when we were starting up and she was working on her seminal book Pulse. We’re over the moon to see this collection of recipes and ideas out in the world, full of many original new ways to use our beans, peas, lentils and other wholefoods.

Find this delicious taster recipe and Jenny's book here - as usual we’ll send you a £5 Hodmedod's voucher to use towards ingredients too! https://hodmedods.co.uk/products/the-capsule-kitchen-12-core-ingredients-endless-combinations

25/08/2026

Rethinking the marrowfat pea 💚

All too often relegated to an accompaniment for fish & chips, the humble but sublime marrowfat pea deserves more and enjoys a very different treatment in this striking summer dish from Eden Owen-Jones.

These tender British peas are gently confited in Two Fields olive oil infused with garlic, fennel, cumin, chilli and rosemary, then served over creamy lemony ricotta with bright pickled red spring onions. Rich, fresh and full of flavour, it’s a world away from the mushy peas we all know.

A brilliant centrepiece for a summer dinner party, or something special to bring to a picnic lunch – just add plenty of crusty bread for scooping.

Our whole marrowfat peas: https://hodmedods.co.uk/products/marrowfat-peas
And the full recipe: https://hodmedods.co.uk/blogs/recipes/confit-marrowfat-peas-on-lemony-ricotta

21/08/2026

Haven’t tried our bread yet? Don’t know which loaf to start with? Try all four! 🍞

Our Wholemeal Sourdough Selection is the easiest way to get acquainted with the Hodmedod Bakehouse: four of our wholemeal sourdough loaves, baked in small batches in Suffolk by .

There’s the classic Tin Loaf, our deeply flavoured Rye, the wonderfully seedy Seeded Loaf and our malty, grain-packed Four Grain Porridge Loaf 🌾

Henrietta’s wholegrain sourdough bread is made with a diversity of wholegrains, including revolutionary YQ wheat flour. Wholegrain flour contains all the goodness of flavour of the whole grain, with none of it going to waste in the milling process. And slow sourdough fermentation creates wonderfully flavourful loaves with a lovely texture.

Ff you’re wondering how you’ll get through four loaves in time, fear not! They keep beautifully and freeze well. Slice before freezing and you can take out just what you need.

Buying all four loaves at once is more affordable than buying them individually, too. Order by 12pm Mondays for freshly baked Thursday dispatch each week - and delivery to your door on the Friday.

We’ll also have our loaves at Festival this weekend, just down the road from us at the Sotterley Estate. As well as bread we’ll have granola, oat milk, crumble squares, tins of beans, snacks and more… see you there!

20/08/2026

Join the Hodmedod Pioneers now for a special discount on products inspired by Wakelyns.

By subscribing as a Pioneer you’ll help support us and our farmers while receiving Hodmedod vouchers to the value of your subscription each month with an exclusive newsletter from our founders featuring updates, insights and recipes as well as occasional offers, opportunities to try new products and invitations to special events - like our upcoming book launch.

Subscribe now and we’ll send your first vouchers out to you straight away, including a special 30% discount on products that Wakelyns has been instrumental in developing: hosting our first lentil and naked barley trials, and creating the revolutionary YQ population wheat we mill to make the wholemeal flour used in the Hodmedod Bakehouse: https://hodmedods.co.uk/products/hodmedod-pioneers-club

Wakelyns was established by Professor Martin Wolfe in 1992 and has inspired and supported our work to get more diversity into arable farming. The Wolfe family are now looking to secure the farm’s future through charity ownership: https://wakelyns.co.uk/ccbs/

19/08/2026

🌞 Make the most of the rest of summer with 30% off our Bumper Summer Bundle this week only!

Our Summer Bundles are packed with great ingredients for plenty of easy, sunny-day cooking: organic wholegrain quinoa for fresh salads, speckled green lentils and pink Flamingo peas for satisfying summer salads, pearled spelt and barley flakes, plus other favourite grains, pulses and seeds. There’s a can of our classic Vaal Dhal too, perfect for camping or a quick and easy lunch.

You’ll find a sheet of sun-drenched recipe ideas for hummus, salad, quinoa cakes and more. And for even more recipe ideas we now have over 100 summer recipes in the ever growing collection on our website.

The bundle of 11 packs usually costs £33.99 but you’ll get 30% off with discount code SUMMERBUND30 - be quick as this offer ends at midnight on Monday 31st August!

So before the days get even shorter, stock up and make the most of those last long lunches, lazy dinners and picnics in the garden: https://hodmedods.co.uk/products/bumper-summer-bundle

18/08/2026

What if eating well meant looking closer to home? 🌱

In our forthcoming book Whole Food, Hodmedod co-founders Josiah Meldrum and Nick Saltmarsh explore the wealth of food from arable crops we can grow here in Britain – from cereal grains and pseudocereals to pulses and edible seeds – and the culinary heritage that can inspire us to make the most of them.

As food policy expert Tim Lang says, it’s about “digging into our culinary heritage” and discovering the great possibilities we already have.

📖 Whole Food is packed with more than 80 recipes inspired by meals from around the world and across our history, and is published on 8th October. Pre-order now to reserve your copy - and we’ll send you a £5 voucher towards ingredients for the recipes to boot! https://hodmedods.co.uk/book

17/08/2026

With some long-awaited rain possibly on the horizon, we’re thinking about what to cook when the weather turns 🌦️

Starring our new organic flageolet beans from France, this bean & conchiglie minestrone from India Matthews is made with rich tomatoes, garlic, herbs and warming spices, finished with al dente pasta, parmesan and crispy beans for extra crunch.

Flageolet beans are a beautiful green variety of common bean, first bred in France and still especially popular there. They hold their shape when cooked while becoming wonderfully creamy, with a delicate flavour that makes them perfect for soups, stews and salads.

These beans are grown by brothers Jérémy and Jonathan Desforges at the Ferme des 3 Rois in France’s Beauce region. They converted the farm to organic production and diverse cropping in 2020, and we’re delighted to be bringing their superb beans across the Channel.

Find India's recipe here: https://hodmedods.co.uk/blogs/recipes/flageolet-bean-conchiglie-minestrone
And organic Flageolet Beans from France here: https://hodmedods.co.uk/products/flageolet-beans-from-france-organic

Address

The Bean Store, Brampton Depot
Beccles
NR348DQ

Telephone

+441986467567

Website

https://hodmedods.co.uk/welcome

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