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)

08/06/2026

🍲 Pasta e Ceci with Carlin Peas

A humble Italian classic, reimagined with British-grown carlin peas.

This comforting soupy pasta dish from Peter "Chippy" Grant of The Gatherer combines a slow-cooked soffritto, tender pasta and creamy carlin peas for a dish that's simple, nourishing and satisfying. By blending a portion of the peas into the broth, the soup develops a rich, velvety texture without the need for any dairy.

Carlin peas bring their own character to the pot: earthy, nutty and packed with protein and fibre, they're a brilliant alternative to chickpeas in this traditional recipe.

Perfect for batch cooking, cooler evenings and lazy weekends Find the full recipe here and let us know if you give it a try: https://hodmedods.co.uk/blogs/recipes/pasta-e-ceci-with-carlin-peas

06/06/2026

A new Bakehouse favourite - bursting with local fruits 🌾🍐

Our delicious new Barley & Fruit Crumble Squares are inspired by a simple idea: make good use of what we have.

As we near the end of the hungry gap and wait for summer fruit to arrive in earnest, baker has turned the last of the autumn and winter harvest into something rather special. Quince, medlar, apple and pear are layered between two crumbly barley and oat biscuit-like layers, creating a square that’s rich with fruit and full of character.

The centre is sweet, fragrant and gently sharp, with date-like medlar, aromatic quince and treacly dried pears balanced by apple molasses. Around it, barley flour, flakes and kibbles plus oats combined with butter, panela, pear purée and a pinch of sea salt create a deeply satisfying, caramel, malty flavour and moreish, sublime crumble.

Made in our Bakehouse using grains and British fruit including ’s medlars, they’re a celebration of seasonal cooking, kitchen creativity and making the most of every harvest. Find them via the link in our bio.

05/06/2026

This World Environment Day, what does a more environmentally friendly plate look like?

Long before food reaches the kitchen, it begins in the field, with diverse rotations, healthy soils and crops that work with nature.

Pulses such as beans, peas and lentils play an important role in more resilient farming systems. They can fix nitrogen from the air, reducing the need for synthetic fertilisers, while helping to increase diversity in arable rotations and supporting healthier soils.

Put pulses on the menu by exploring our beans, peas and lentils, or try one of the hundreds of free recipes on our website and discover just how delicious environment-first farming can be: https://hodmedods.co.uk/blogs/recipes

04/06/2026

Persian-inspired Khoresh Bademjan: deeply comforting, richly spiced, and made for slow evenings 🍋

Peter “Chippy” Grant aka The Gatherer shares his Khoresh Bademjan recipe, suggesting our British-grown organic naked fava beans in place of traditional yellow split peas. Silky aubergines, rich tomato, warming turmeric and cinnamon and sharp preserved lemon come together in a stew that’s rustic, homestyle, and even better the next day.

Serve with saffron rice, thick coconut yoghurt, flatbread, and plenty of fresh herbs.

Find the full recipe here: https://hodmedods.co.uk/blogs/recipes/khoresh-bademjan-with-naked-fava-beans-preserved-lemon

03/06/2026

Calling all farmers, millers & bakers! What happens if we work together to build a more resilient grain economy?

Join Barleybird at Maple Farm on 29 June for a free event exploring diverse cereal cropping in East Anglia, with a farm tour from Mike Mallet, Farm Manager that includes older wheat varieties, cereal mixtures and agroforestry systems just ahead of harvest.

The afternoon will include conversations with members of the East Anglian Grain Alliance, part of the UK Grain Lab network, who are working to strengthen relationships across the grain chain and support the production of delicious, nutritious food from diverse crops.

Refreshments are included, plus a chance to discuss everything from growing and processing to marketing a greater diversity of cereals, alongside practical examples of how diversity can help farms manage disease, drought and other challenges.

📍 Maple Farm, Saxmundham
📅 Monday 29th June
🎟️ Free to attend, booking essential

https://barleybird.org/events-workshops-training/farmer-workshop-29jun26

02/06/2026

Hodmedod's Pulse Club: June Selection 🌱

This month's Pulse Club bundle is packed with colourful pulses from near and far, including some exciting new arrivals, beloved favourites and a few rare treats.

Alongside newly available Speckled Green Lentils and organic Naked Yellow Peas, we've included Whole Marrowfat Peas – perfect for classic mushy peas, but equally at home in soups, casseroles and dips.

Our June selection also features organic Black Lentils and delicate White Coco Beans from France, plus a particularly special bean from North America: Christmas Lima Beans from Rancho Gordo. These beautifully mottled beans are a favourite among bean enthusiasts and aren't always easy to come by.

And because we like to keep things interesting, there's a taster pack of our new Five Grain, Seed & Pea Granola – possibly the only granola you'll find made with peas.

Want to join the club? Subscribe for just £25 (with a value of over £31), and receive a new selection every other month. We refresh each box regularly, giving you the chance to discover new varieties, rare beans, fresh harvests and trusted kitchen staples.

Find out more and join: https://hodmedods.co.uk/collections/pulses/products/pulse-club-selection

29/05/2026

Porridge meets bread 🌾

Our Wholemeal Four Grain Porridge Loaf begins with an overnight soak of our Organic Four Grain Muesli – rolled and jumbo oats, malted wheat, rye and barley flakes – before being folded into wholemeal sourdough made with YQ wheat flour.

The result is an XL loaf with rich, nutty and malted flavours, a soft and moreishly squidgy crumb and a freshness that you can come back to all week long.

Baked in small batches at the Hodmedod Bakehouse by Henrietta and sent out fresh each week for Friday delivery.

Order by midday every Monday to reserve your loaf for the Friday: https://hodmedods.co.uk/collections/bakery

28/05/2026

Cook rummaniyeh! A rustic stew of earthy lentils and tender aubergine, enriched with creamy tahini and tangy pomegranate molasses 🍆✨

Comforting textures and bright flavours come together in this take on rummaniyeh from Peter “Chippy” Grant. Deeply savoury, richly spiced and beautifully balanced, this is the kind of dish that’s even better scooped up with warm flatbread. Serve it steaming hot or at room temperature for a slow lunch or supper.

A brilliant way to cook with lentils that's full of depth, texture and brightness, find the full recipe here: https://hodmedods.co.uk/blogs/recipes/rummaniyeh-lentil-aubergine-stew-with-pomegranate-tahini

25/05/2026

Seedy & wrinkled: the perfect tea cake 🌾✨

Tender-crumbed, delicately nutty and flecked with toasted camelina seeds, this seedy vanilla cake from Isabella Palmer has a secret ingredient – wrinkled pea flour.

The kind of bake that works just as well with an afternoon cup of tea as it does dressed up with stewed fruit and crème fraîche, there’s a subtle sweetness and pistachio-like nuttiness from the wrinkled pea flour. A simple, beautiful way to bake with British pulses!

Find the full recipe here: https://hodmedods.co.uk/blogs/recipes/seedy-vanilla-cake-with-wrinkled-pea-flour

Address

The Bean Store, Brampton Depot
Beccles
NR348DQ

Telephone

+441986467567

Website

https://hodmedods.co.uk/welcome

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