Latest news with #Hodmedod
Telegraph
7 days ago
- Health
- Telegraph
Green pea pancakes with spiced crispy green beans
Hodmedod's does a great range of dried pulses, grains and flours – including the green pea flour I've used here. This recipe is a bit like an Italian farinata – traditionally made using chickpea flour, with the batter fermented overnight – but this version is much quicker thanks to the buttermilk and a bit of bicarb. Overview Prep time 15 mins Cook time 30 mins Serves 5 Ingredients For the pancakes 100g green pea flour (or you can use chickpea flour) 1 tsp bicarbonate of soda 200ml buttermilk vegetable or corn oil, for frying For the sauce 1 tbsp gochujang or sriracha 1 tbsp tomato ketchup ½ tbsp light soy sauce For the green beans 160g gluten-free self-raising flour 2 tsp ground cumin 1 tsp ground turmeric vegetable or corn oil, for deep-frying 150-160g green beans, trimmed 100ml buttermilk handful of herbs such as coriander, fennel fronds and dill Method Step Add 100g green pea flour, 1 tsp bicarbonate of soda and 200ml buttermilk to a bowl with some seasoning and whisk to combine. Step In a separate bowl, whisk together 1 tbsp gochujang or sriracha, 1 tbsp tomato ketchup and ½ tbsp light soy sauce and adjust with water until the sauce is a single cream consistency. Step In a shallow bowl, mix 160g gluten-free self-raising flour with 2 tsp ground cumin and 1 tsp ground turmeric. Season and set aside. Step To make the pancakes, heat a little vegetable or corn oil in a small non-stick frying pan over a medium-low heat and pour in a quarter of the mix. Gently spread it out evenly with a spoon if necessary, and cook on a low heat for 2-3 minutes, or until it begins to bubble and turn golden. Turn over and cook for 2-3 minutes more. Repeat until you have 4 pancakes. Set aside loosely covered with foil to keep warm. Step Preheat about 8cm vegetable or corn oil to 160-180C in a deep-fat fryer or heavy based pan. Mix 150-160g trimmed green beans with 100ml buttermilk, then dip them in the seasoned self-raising flour to coat. Deep-fry in a couple of batches for 2-3 minutes, carefully turning the beans as they cook, until crisp and golden. Drain on kitchen paper.
Telegraph
06-05-2025
- General
- Telegraph
Carlin pea and umami dip with radishes and sunflower seeds
This rich, savoury dip brings together two brilliant ingredients, which you can source from the great British brand Hodmedod's: nutty carlin peas and deeply flavoured umami paste, made with fermented fava beans, seaweed and barley. It's a sort of British hummus – earthy, creamy and packed with flavour. It's great served with any crisp seasonal crudités: think fennel, celery, blanched asparagus or young carrots. Overview Prep time 10 mins Serves 4 as a snack Ingredients 1 x 400g tin carlin peas, drained and rinsed 1 tbsp umami paste 1 tbsp tahini juice of 1 lemon 1 small garlic clove, finely grated 6 tbsp olive oil, plus extra to drizzle 2 tbsp sunflower seeds, toasted a few soft herbs, chopped, such as chives or parsley (optional) 1 bunch fresh radishes, halved lengthways (leaves kept on if they look good)
