Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.

Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.

Tereza combines barley and quinoa flour to make these flavourful and sustaining pancakes. They're great with seasonal roasted rhubarb and a rich vanilla custard.

This easy and quick dinner from Claire Thomson's brilliant new book One Pan Beans makes the most of whatever veg you have to hand, combined with fragrant fennel yoghurt and hearty borlotti beans.

Infused with warming garam masala, a hint of pepper and cayenne, and vibrant vegetables, these fritters make a satisfying meal at any time of day. They're packed with fibre and plant-based protein - thanks to the fava bean flour, which delivers an impressive 26g of protein per 100g.

Soda bread is a great option for anyone new to making bread at home - there's no yeast, no need for kneading and no rising time.

A substantial soup, almost a main course, combining meaty black beans and sweet red peppers with the heat of red chilli in the accompanying salsa.

This comforting aromatic stew from Vicky Jones' excellent Beans, Peas & Everything In Between, is a perfect vegetarian dish, evocative of the wild fennel much used in Sicilian cooking.

Finished in the oven, rich and sweet Boston baked beans are an American classic perfect for cold winter nights.

This recipe, from Jenny Chandler's brilliant cookbook Super Pulses, uses black beans to create fudgy, indulgent chocolate brownies. Beans are used in place of flour to add more nutrition and also make this recipe suitable for gluten-free bakers.

The Tex-Mex answer to stuffed crêpes, quesadillas are wheat-flour tortillas stuffed with cheese and whatever else comes to hand. American recipes call for Monterey Jack cheese, or sometimes Cheddar, but Wensleydale works wonderfully. Meaty black beans make these quesadillas more substantial, great for a brunch with guacamole, salsa and sour cream trimmings.