A very good salad from ” Jamie’s Dinners” by Jamie Oliver. You can use different spices or add in some sun dried tomatoes ans chorizo sausages if you like.
Chickpea Salad (4)
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Tag Archives: Pulses
Red Lentil Pancakes (4)
A tasty and gluten free recipe from Romy Gill.
Split Pea Soup with Roast Carrots (6)
A delicious , healthy and filling soup from Nigel Slater.
Lentils with Pickles and Spiced Butter (4)
A buttery , comforting bowl for a chilly day from Anna Jones.
Puy Lentil Salad with Roast Vegetables (6-8)
This recipe is from ” Mildreds:the Cookbook”. It can be served warm or cold, and you can add goats cheese if you like. You can use other vegetables too but use vegetables that will keep their shape when mixed with the lentils.
Chickpeas with Halloumi, Broccoli and Pomegranate (2)
A health supper from Rebecca Seal. Serve with flatbreads if you like but its fine on it’s own.
Maham’s Dal (4)
A tomato and garlicky dal from Meera Sodha.
Dal and Pumpkin Soup (4)
This delicious and filling soup is from ” The Kitchen Diaries” by Nigel Slater. It is a recipe i have intended to cook for years which i finally made during Lockdown 3 in the UK in January 2021. Soothing comfort food at its best. I served some Irish Soda bread alongside , but you don’t really need it unless you are very hungry.
Lentil and Bacon Salad with Poached Eggs (4)
A delicious salad from Diana Henry.
Butterbeans with Pumpkin and Thyme (3-4)
An easy recipe to enjoy in the autumn or winter from Nigel Slater.
Dal with Carrots and Pumpkin (4)
A red lentil dal from Nik Sharma.
Lentil and Potato Pie (6)
A savoury vegetarian pie from Nigel Slater.
Ful Medames (4)
A spicy bean stew which is often eaten for breakfast throughout the Middle East and North Africa. In 1980 I spent a month in Egypt staying in youth hostels and with very little money, and this is what we ate, daily. This version is from ” The Little Book of Brunch” by Caroline Craig and Sophie Missing.
Beans, Bacon and Tomato (4)
A one pot dish between a soup and a stew from Tom Adams.
Black Eyed Beans with Spinach and Dill (6)
A recipe with Persian influences from the Sindh region of Pakistan to serve with rice and pickles of your choice. The souring ingredient is the dried persian lime which you can get in middle eastern grocers or many supermarkets. To use, crack open and discard the black insides and any seeds, then lightly crush the dried pulp. The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”.