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Beans / Peas / Lentils There are 30 products.

Showing 1 - 30 of 30 items
  • Black beans have a mild earthy sweet taste and velvety texture that hold their shape well. They are ideal with spicy flavours and hot seasonings.

  • Black beans have a mild earthy sweet taste and velvety texture that hold their shape well. They are ideal with spicy flavours and hot seasonings.

  • Boiled tinned borlotti beans

  • Butter beans, are also known as Lima beans. They are commonly used in South American dishes and are delicious in casseroles and stews. They also make a great alternative to hummous when mashed with garlic and olive oil.

  • Butter beans, are also known as Lima beans. They are commonly used in South American dishes and are delicious in casseroles and stews. They also make a great alternative to hummous when mashed with garlic and olive oil.

  • Boiled, tinned cannellini beans.

  • Used mostly in Asian cuisine, Chana dall comes from the lentil family and makes a delicious addition to your home made curries.Directions for use:Wash and sort before use. Place in a large pan with water, bring to the boil and simmer for approx 30-45 minutes or until soft. At this point they can be frozen in batches with some of the cooking water or used...

  • Chick peas are both delicious and versatile! Great in Indian cuisine, they are also the basis for Hummous when blended with Tahini, lemon, olive oil and garlic.Directions for use:Soak the peas overnight in cold water. After soaking, replace water and bring to the boil in a large pan, then simmer for approx 45mins or until soft. At this point, they can be...

  • This puy style of lentil is smaller and more flavoursome than regular green lentils. They are delicious in salads, great in stews and casseroles and also as an alternative to rice or potatoes.NO soaking required. Simply give them a good wash and and place in a saucepan with clean cold water covering by 3cm, then bring to the boil, reduce heat and simmer...

  • This puy style of lentil is smaller and more flavoursome than regular green lentils. They are delicious in salads, great in stews and casseroles and also as an alternative to rice or potatoes.NO soaking required. Simply give them a good wash and and place in a saucepan with clean cold water covering by 3cm, then bring to the boil, reduce heat and simmer...

  • This puy style of lentil is smaller and more flavoursome than regular green lentils. They are delicious in salads, great in stews and casseroles and also as an alternative to rice or potatoes.NO soaking required. Simply give them a good wash and and place in a saucepan with clean cold water covering by 3cm, then bring to the boil, reduce heat and simmer...

  • Milled in the UK using only the finest pure gram dal and without any additives, our Gram flour is of exceptional quality. It is used predominantly in Indian cuisine where it is the main ingredient in Onion Bhajis, and pakoras.

  • Full of essential nutrients, green lentils are delicious. They are also known as continental lentils and are the basis for many French and Italian stews and casseroles. They also make a great side dish when simply cooked and dressed with lemon juice, olive oil and garlic.Directions for use:Wash lentils thoroughly before use, then place in a large pan...

  • Full of essential nutrients, green lentils are delicious. They are also known as continental lentils and are the basis for many French and Italian stews and casseroles. They also make a great side dish when simply cooked and dressed with lemon juice, olive oil and garlic.Directions for use:Wash lentils thoroughly before use, then place in a large pan...

  • Full of essential nutrients, green lentils are delicious. They are also known as continental lentils and are the basis for many French and Italian stews and casseroles. They also make a great side dish when simply cooked and dressed with lemon juice, olive oil and garlic.Directions for use:Wash lentils thoroughly before use, then place in a large pan...

  • Stronger and more earthy flavour than the yellow variety. High in fibre, they make a delicious addition to stews, casseroles and soups.Directions for use: Use 3 measures of cold water to 1 of peas. Place in a saucepan and bring to the boil. Skim off any scum that forms. Reduce heat to a simmer and cook for approx 30 mins or until tender. Add salt to taste.

  • Stronger and more earthy flavour than the yellow variety. High in fibre, they make a delicious addition to stews, casseroles and soups.Directions for use: Use 3 measures of cold water to 1 of peas. Place in a saucepan and bring to the boil. Skim off any scum that forms. Reduce heat to a simmer and cook for approx 30 mins or until tender. Add salt to taste.

  • A small creamy sweet oval bean that is best known for its use in Baked Beans!

  • As the most popular bean in America and Northern Mexico, Pinto beans are rightly associated with Tex-Mex, Burritos and refried beans. But this isn't all you can do with them! They're lovely in salads, and can make delicious stews or spicy beans, pairing deliciously with smoked paprika.

  • As the most popular bean in America and Northern Mexico, Pinto beans are rightly associated with Tex-Mex, Burritos and refried beans. But this isn't all you can do with them! They're lovely in salads, and can make delicious stews or spicy beans, pairing deliciously with smoked paprika.

  • Red kidney beans are delicious either on their own or in recipes. They make a lovely addition to summer salads, but are better known as the star ingredient in a good chilli - with or without the 'carne'!!

  • Red kidney beans are delicious either on their own or in recipes. They make a lovely addition to summer salads, but are better known as the star ingredient in a good chilli - with or without the 'carne'!!

  • These have a delicious flavour, texture and aroma and provide a major source of many essential nutrients. They are fantastic in Asian food such as Dall, and also added to soups and casseroles. To Cook: No soaking required - Red Lentils lose their shape when cooked unlike whole lentils. Rinse and place in a saucepan with clean cold water covering by 3cm....

  • These have a delicious flavour, texture and aroma and provide a major source of many essential nutrients. They are fantastic in Asian food such as Dall, and also added to soups and casseroles. To Cook: No soaking required - Red Lentils lose their shape when cooked unlike whole lentils. Rinse and place in a saucepan with clean cold water covering by 3cm....

  • These have a delicious flavour, texture and aroma and provide a major source of many essential nutrients. They are fantastic in Asian food such as Dall, and also added to soups and casseroles. To Cook: No soaking required - Red Lentils lose their shape when cooked unlike whole lentils. Rinse and place in a saucepan with clean cold water covering by 3cm....

  • A perfect mix to use as a base for a soup or to add extra thickness and goodness. Just add vegetables and stock for a hearty soup!Directions: Add Soup Mix to an existing thin soup or stock. Bring it to the boil and then simmer for 30-60 minutes. Cooking time may be reduced by soaking the soup mix overnight beforehand.

  • A perfect mix to use as a base for a soup or to add extra thickness and goodness. Just add vegetables and stock for a hearty soup!Directions: Add Soup Mix to an existing thin soup or stock. Bring it to the boil and then simmer for 30-60 minutes. Cooking time may be reduced by soaking the soup mix overnight beforehand.

  • Yellow split peas have a sweeter flavour than the green ones and contain both soluble and insoluble fibre. They are also an excellent source of folic acid and thiamin, another B vitamin. and also supply some manganese, potassium, and iron.Directions for use: Use 3 measures of cold water to 1 of peas. Place in a saucepan and bring to the boil. Skim off any...

  • Yellow split peas have a sweeter flavour than the green ones and contain both soluble and insoluble fibre. They are also an excellent source of folic acid and thiamin, another B vitamin. and also supply some manganese, potassium, and iron.Directions for use: Use 3 measures of cold water to 1 of peas. Place in a saucepan and bring to the boil. Skim off any...

Showing 1 - 30 of 30 items