Beans and Pulses

Also known as ‘puy lentils’ these are great in nut roasts, stews and pie fillings

These Dark Speckled Lentils are are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. These are basically the same as the Puy lentil variety but, like Champagne, they can only be called Puy if grown in the Le Puy Region of France. They work just as well anywhere a puy lentil is called for and are great for making nut roasts, stews and pie fillings.

Also known as ‘puy lentils’ these are great in nut roasts, stews and pie fillings

Also known as ‘puy lentils’ these are great in nut roasts, stews and pie fillings

Pinto, flageolet, red kidney, black kidney and black eye beans go into this mixed bean product. High in protein and can be used in a variety of recipes.

Small, creamy, pale green beans with tender skin and a fine, delicate flavour, these are much prized in France. They are actually small, young haricot beans that have been harvested and dried before they are fully ripe.

The flageolet bean is a variety of the common bean originating from France. Creamy texture and great blitzed with olive oil and lemon juice

Green Lentils are vibrant and cook quickly and evenly without getting mushy. They are high in vegetarian protein so are a good addition to vegetarian and vegan recipes. They retain enough texture that they can be used in place of mince in traditional dishes such as cottage pie, moussaka and lasagne.

slight peppery flavor and maintain a medium to firm texture making them perfect for salads and side dishes.

slight peppery flavor and maintain a medium to firm texture making them perfect for salads and side dishes.

Organic Green Lentils are bright green and cook quickly and evenly without getting mushy. They are high in vegetarian protein so are a good addition to vegetarian and vegan recipes. They retain enough texture that they can be used in place of mince in traditional dishes such as cottage pie, moussaka and lasagne.

slight peppery flavor and maintain a medium to firm texture making them perfect for salads and side dishes.

slight peppery flavor and maintain a medium to firm texture making them perfect for salads and side dishes.

Have a sweet flavour, widely used in soups and dhal as cooking time takes up to 2 hours if unsoaked

Have a sweet flavour, widely used in soups and dhal as cooking time takes up to 2 hours if unsoaked

These beautifully bright split green peas provide a rich colour and flavour to soups or dips. Green peas that have been shelled, dried and then split to reduce the cooking time. They do not need soaked but bebeniftfrom soaking to speed up cooking. Can be used interchangably with Green Lentils in recipes but have a sweeter flavour and creamier texture. They have lots of fiber, plant-based protein, iron, zinc, and phosphorus.

Have a sweet flavour, widely used in soups and dhal as cooking time takes up to 2 hours if unsoaked

Have a sweet flavour, widely used in soups and dhal as cooking time takes up to 2 hours if unsoaked

Haricot beans are small, oval, plump and creamy-white with a mild flavour and smooth, buttery texture. With little taste of their own, they absorb other flavours easily, which makes them popular beans to use in bean salads, vegetable soups, slow-cooked dishes casseroles and bean purées.