You have carts in multiple currencies
Quantity × Price
Your cart is empty
Wholegrain Emmer (Wheat), Olive Green Lentils, Green Split Peas, Yellow Split Peas, Split Fava Beans, Marrowfat Peas, Naked Barley Flakes
Hodmedod's twist on the classic broth mix. Perfect for soups and stews, a great base for hearty salads or home mill for a complex flour.
For soup or broth soak the mix for 6 hours in double the volume of water to mix. Either rinse the soaked mix and cook in stock for 30 to 40 minutes (until the marrowfat peas are soft) or cook in the soaking water. Add stock as required. Add soaked or cooked mix to stews.
Try home-milling and adding to breads, savoury muffins & pastry.
NOTES ON COOKING DRIED PULSES
Cooking times for dried pulses and mixes will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked Broth Mix can be used immediately or frozen for later use.